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Class 
Book 



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Cop)TightI\°. 



COPYRIGHT DEPOSIT. 



By AMY ELIZABETH POPE 



ESSENTIALS OF DIETETICS 

A QUIZ BOOK FOR NURSES 

ANATOMY AND PHYSIOLOGY FOR NURSES 

A MEDICAL DICTIONARY FOR NURSES 

PHYSICS AND CHEMISTRY FOR NURSES 
(with Anna Caroline Maxwell) 

PRACTICAL NURSING 

DIETARY COMPUTER 



A Practical Dietary 
Computer 



By 

Amy Elizabeth Pope 

Author of " Quiz Book of Nursing," " Anatomy and Physiology 

for Nurses," " A Medical Dictionary for Nurses," 

11 Physics and Chemistry for Nurses," " Essentials 

of Dietetics," and, with Anna Maxwell, 

of" Practical Nursing" 



G. P. Putnam's Sons 

New York and London 

Gbe Iknfcfcerbocfter press 

1917 






CoPYKIliHT, 1917 
BY 

AMY ELIZABETH POPE 



DEC 24/317 



Ubc "fciucfccibocfccr press, "Hew HJorfc 

©CLA479664 



INTRODUCTION 
NATURE AND USES OF FOOD CONSTITUENTS 

The various substances of which foods are com- 
posed are classed as inorganic and organic. The 
inorganic constituents are water and salts. The 
latter are known also as ash and mineral matter. 
The organic substances are classed as carbohydrates, 
fats and proteins. 

The principal carbohydrates of food are sugars, 
dextrins, * starches and cellulose. 2 

The fats include all non-volatile fats and oils as 
well as some simpler substances of similar chemical 
composition. 

Examples of proteins are: The albumin which 
causes the white of egg to solidify when it is heated 
and that which forms as a white coat on the outer 
surface of meat under similar circumstances; the 
casein which causes milk to clot when rennin is 
added, and gluten the sticky substance in wheat. 

After they have been digested, absorbed and 
carried by the blood to the tissues, the organic food 
constituents are broken down in the body, as coal 

1 Substances into which starch is changed by heat, certain fer- 
ments and in digestion. 

3 A substance allied to starch which constitutes the principal 
part of the framework of plants. 

iii 



iv INTRODUCTION 

is in a stove and, just as coal does when it is burned, 
they yield heat and energy. Each kind of food 
material, when oxidized, will always give the same 
amount of heat, see page 10. The amount of heat 
yielded is stated in calories. l 

In addition to supplying heat and energy, food 
provides the material necessary for the making and 
repair of body tissue and in this work proteins take 
an indispensable part. 

Water and salts, though as necessary to life as 
organic food constituents, have no fuel value and 
thus are not usually considered in computing dieta- 
ries. If the organic food constituents are used in 
proper proportions, the supply of salts will be suf- 
ficient under ordinary circumstances. 

1 The unit used in measuring heat. What is known as the small 
calorie is the amount of heat necessary to raise the temperature of 
a gram of water i degrt i rade; the unit called the large calorie 

is the amount of heat necessary to raise the temperature of a kilo- 
gram of water I degree centigrade. It is the large caloric that is 
referred to in dietetics. The difference between the amount and 
degree of heat can be illustrated as follows: The temperature of 
boiling water in a cup and in a gallon measure would be the same, 
viz., ioo° C. or 2U° P., but there would be sixteen times more 
heat (the amount) in the gallon measure than in the cup. 



PREFACE 

This Computer has been prepared more especially 
for nurses and others whose knowledge of dietetics 
is not very extensive, and, therefore, endeavor has 
been made to provide tables that are as practicable 
and easy to use as possible. 

My thanks are due to William Wood & Company 
for permission to make quotations from Food and 
Dietetics, Hutchison, and also to the editor of the 
publications of the United States Department of 
Agriculture and the director of the Connecticut 
Agricultural Experiment Station for permission to 
use data from the bulletins mentioned in the foot- 
notes; and to the Welch's Grape Juice Company for 
the chemical analysis of their grape juice and to 
the Herman Barker Company for analysis of their 
gluten foods. 

Amy E. Pope. 



A Practical Dietary Computer 



PART I 

Food Requirements under Different Condi- 
tions. Normal Average Height and Weight 
at Different Ages. Physiological Fuel 
Value of Food Constituents. Lists of 
Foods Relatively Rich in Special Con- 
stituents 

FOOD REQUIREMENTS 

Tables showing (i) the amounts of heat given off 
from the human body under different conditions; 
(2) the quantities of food necessary to provide for 
body nutrition, growth, heat and energy as esti- 
mated by different authorities. 

TABLE I 

the amount of heat lost by a man of average weight under 
different conditions, as estimated by atwater and 
benedict: 

Calorics 
per hour 
During sleep 65 

Sitting at rest 100 

At light muscular exercise 170 

At active muscular exercise 200 

At severe muscular exercise 450 

At very severe muscular exercise 600 

I 



DIETARY COMPUTER 



x 



TABLE II 1 

DEGREES OF VARIATION IN FOOD REQUIREMENTS AS THE RESULT OF 
OCCUPATION, SEX AND AGE 

Man at hard muscular work requires 1.2 the food of a man at 
moderately active muscular work. 

Man with light muscular work and boy 15-16 years old requires 
0.9 the food of a man at moderately active muscular work. 

Man at sedentary occupation, woman at moderately active work, 
boy 13-14, and girl 15-16 years old require 0.8 the food of a man at 
moderately active muscular work. 

Woman at light work, boy 12 and girl 13-14 years require 0.7 
the food of a man at moderately active muscular work. 

Boy 10-11 years old and girl 10-12 require 0.6 the food of a man 
at moderately active muscular work. 

Child 6-9 years old requires 0.5 the food of a man at moderately 
active muscular work. 

Child 2-5 years old requires 0.4 the food of a man at moderately 
active muscular work. 

Child under 2 years old requires 0.3 the food of a man at moder- 
ately active muscular work. 

TABLE III 

AMOUNTS OF DIFFERENT FOOD-CONSTITUENTS REQUIRED PER DAY 
BY A MAX OF AVERAGE WEIGHT AND BUILD, DOING A MODERATE 
AMOUNT OF MUSCULAR WORK, AS ADVISED BY SOME NOTED 
AUTHORITIES 





Nationality 




Carbo- 






Author it v 


of 


Protein 


hydrate 


Fat 


Calories 




Authority 


gms. 


gms. 


gms. 




At water 


American 


125 


450 


125 


3425 


Playfair 


English 


119 


531 


51 


3059 


Gautier 


French 


107 


407 


65 


2641 


Voit 


German 


118 


500 


56 


2976 


Rubner 


Genu an 


i-7 


509 


52 


3012 



1 Farmers' Bulletin No. 142, U. S. Department of Agriculture 

(At water). 



FOOD REQUIREMENTS 3 

TABLE IV 

AMOUNTS OF DIFFERENT FOOD-CONSTITUENTS REQUIRED PER DAY 
BY A MAN OF AVERAGE WEIGHT AND BUILD WHO DOES HARD 
MUSCULAR WORK 



A uthority 


Protein 


Carbo- 
hydrate 


Fat 


Calorics 




gms. 


gms. 


gms. 




At water 


150 


500 


150 


3950 


Playfair 


185 


568 


71 


3651 


Voit 


145 


450 


100 


3280 


Rubner 


165 


565 


70 


3550 



TABLE V 

VAN NORDING'S ESTIMATE OF THE AMOUNT OF FOOD REQUIRED PER 
DAY, UNDER DIFFERENT CONDITIONS, BY YOUNG TO MIDDLE- 
AGED MEN AND WOMEN: 



Condition 



Calorics per kilogram 
of body weight 



At complete rest 3°-35 

With light exercise 35~4Q 

With moderate exercise 4°~45 

With hard muscular labor : 45-60 

TABLE VI * 

AVERAGE FOOD REQUIREMENTS FOR THE AGED 





Protein 
gms. 


Fat 
gms. 


Carbo- 
hydrate 

gms. 


Calories 


Men 

Women 


92 
80 


45 
49 


332 
206 


2101 

1585 



Food and Dietetics, Hutchison, page 46, *Wm» Wood & Co, 



4 DIETARY COMPUTER 

TABLE VII » 

AMOUNT OF THE VARIOUS FOOD-CONSTITUENTS REQUIRED BY CHIL- 
DREN AT DIFFERENT AGES: 









Carbo- 




Age 


Protein 


Fat 


hydrate 


Calorics 


Years 


gms. 


gms. 


gms. 


gms. 


l# 


42.5 


35 


100 


885 


2 


45-5 


36 


IIO 


946 


3 


50 


38 


120 


1022 


4 


53 


4i-5 


135 


n^5 


5 


56 


43 


145 


1191 


8-9 


60 


44 


150 


1246 


12-13 


7^ 


47 


245 


1691 


14-15 


79 


4S 


270 


1S28 



TABLE VIII 3 

As children's weights vary considerably, it is often advisable to 
consider their weight, rather than their age, in calculating their 
dietaries; their size being usually the important factor in regard 
to their nutrition needs. Common estimates on this basis are 
about as follows: 

Dunng the first 6 months of life. . . 100 calories per kilogram per day 

From 6 months to 1 year 95 calories per kilogram per day 

From 1 to 2 years 95 to 90 calories per kilogram per day 

From 2 to 6 years 90 to 80 calories per kilogram per day 

From 6 to 10 years 80 to 70 calories per kilogram per day 

From 10 to 14 years 70 to 60 calories per kilogram per day 

Tables Showing Normal Average Height and 
Weight at Different Ages 



When computing a dietary, it is often advisable 
to allow the amount of food required for the normal 



1 Page 474, Food and Dietetics, Hutchison. 
1 Compiled from different sources. 



Wm. Wood & Co. 



FOOD REQUIREMENTS 5 

weight of the individual, rather than his actual 
weight. The following tables give the average 
relative weight and height of individuals at different 
ages. 



DIETARY COMPUTER 



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FOOD REQUIREMENTS 



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8 



DIETARY COMPUTER 



TABLE XI 1 

RELATIVE AVERAGE WEIGHT AND HEIGHT OF INFANTS AND YOUNG 
CHILDREN AT DIFFERENT AGES 



Age 


Sex 


Weight 


Height 


Age 


Sex 


Weight 


Height 






Pounds 


Inches 






Pounds 


Inches 


Birth 


Boys 


7-5 


20.1 


5 years 


Boys 


41.4 


41.7 




Girls 


7i 


I9.9 




Girls 


40.2 


41.3 


6 months 


Boys 


1 6.0 


254 


6 years 


Boys 


45-1 


44.0 




Girls 


15.50 


25.O 




Girls 


43-5 


43-5 


I year 


Boys 


21.2 


29.O 


7 years 


Boys 


49-5 


46.1 




Girls 


20.4 


28.2 




Girls 


47.8 


45-8 


1 8 months 


Boys 


22.8 


30.0 


8 years 


Boys 


54-5 


48.5 




Girls 


22.0 


29.5 




Girls 


52.2 


47.8 


2 years 


Boys 


28.5 


33.0 


9 years 


Boys 


59.8 


50.0 




Girls 


27.8 


22.7 




Girls 


57-4 


49.6 


3 years 


Boys 


33-5 


36.0 


10 years 


Boys 


66.0 


52.0 




Girls 


31.5 


35-5 




Girls 


63.0 


51-7 


4 years 


Boys 
Girls 


36.4 
35-1 


38.6 
38.3 











Physiological Fuel Value of Foods 

By burning foods in a bomb calorimeter, it has 
been found that they yield the following amounts 
of heat as recorded in calories: 



Proteins 5.65 calories per gram 
Fats 9.45 calories per gram 
Carbohydrates 4.1 calories per gram 

Fats and carbohydrates are as completely burned 
in the animal body as in the calorimeter, but protein 
is not; thus, were all the food material eaten ab- 
sorbed, its fuel value as burned in the body would be : 

1 Compiled from different sources. 



FOOD REQUIREMENTS 9 

Proteins 4.35 calories per gram 
Fats 9.45 calories per gram 
Carbohydrates 4.1 calories per gram 

It has been found, however, that on an ordinary 
mixed diet there is an average loss to the body, due 
to non-absorption, of about 

8 per cent of the proteins eaten 

5 per cent of the fats 

2 per cent of the carbohydrates 

Allowing for this loss, the food constituents are 
now thought to have about the following fuel value : 



Proteins 4 calories per gram 
Fats 9 calories per gram 
Carbohydrates 4 calories per gram 



Formerly, Rubner's estimates, which are higher 
than the figures just quoted, were used in computing 
the fuel value of foods. These were : 



Proteins 4.1 calories per gram 
Fats 9.3 calories per gram 
Carbohydrates 4.1 calories per gram 



but the experiments by which these figures were 
derived were performed chiefly with dogs, using 
special foods, and it has been found that in human 
beings on a mixed diet absorption is not so complete. 
According to At water's estimate the fuel value of 
fat is placed at 8.9 calories per gram, but the more 
recent estimate given by Prof. Sherman of Columbia 
University, New York, and other reliable authorities 



io DIETARY COMPUTER 

is that already quoted, viz., 9 calories per gram. 1 
Thus, the figures used in computing all the tables 
and the recipes in this book are as follows : 

Protein 4 calories per gram 
Fat 9 calories per gram 
Carbohydrates 4 calories per gram 
Alcohol 7 calories per gram 

DlVISIONING OF Day's RATION 

Usually, for adults and children older than the 
ages mentioned below, the day's ration is divided 
into three portions; one-third of the total amount 
required per day being used for lunch or supper, 
somewhat less than a third for breakfast and propor- 
tionately more than a third for dinner. For children 
between the ages of twelve and eighteen months, 
Dr. Holt 2 advises that the day's ration be divided 
into six portions, one of which, given about 9 a.m., 
is to consist merely of from 1 to 3 ounces of fruit 
juices. Two of the others, one given between 6.30 
and 7 A.M. and the other about 10 p.m., to consist 
of about 6 ounces of milk while the meal given about 
2 p.m. is to contain a rather larger proportion of food 
than the one given at 10 A.M. or that given at 6 p.m. 
The proportioning of the day's allowance of food for 
children between eighteen and twenty-four months 
of age is the same as that just mentioned except 

1 Page 125, Chemistry of Food and Nutrition, Sherman. The 
Macmillan Company. 

3 Page 124, Tlie Care and Feeding of Children, Holt. D. Appleton 
and Company. 



FOOD REQUIREMENTS 



n 



that the milk at 10 p.m. is omitted. For children in 
their third year, the day's ration is divided into four 
portions. Of these, one, given about 10 A.M., con- 
sists simply of about 6 ounces of milk and a cracker 
or piece of stale bread and butter and that given 
about 2 p.m. is larger than breakfast and supper. 1 

The proportioning of an infant's daily food supply 
as advised by Dr. Holt is as follows: 



Age 


Number 
of portions 


Interval between 
feedings during 
day 


Number of feed- 
ings between 6 
r.M. and 6 a.m. 


Days I and 2 

3 days to 2 weeks 

2 weeks to 4 months 

4 to 7 months 
7 to 12 months 


4 

7 
7 
6 

5 


6 hours 
3 " 
3 " 

3 " 

4 " 


1 
2 
2 
1 




The following menus demonstrate a method of 
using tables and recipes in this book. It will be 
seen that, combined, they call for an amount of food 
that will yield 2679 calories, which is about the 
amount advised per day for a woman doing moder- 
ately active work. When calculating the calories 
fractions less than 5 are disregarded and those greater 
than 5 are counted as I. 



1 Suggestions for suitable foods, to use for children will be found 
in Farmers' Bulletin No. 712, "School Lunches," and Bulletin No. 
3 of the United States Bureau of Education, "The Daily Meals of 
School Children." The bulletins can be obtained from the Super- 
intendent of Documents, Government Printing Office, Washington, 
D. C. (Price 15 cents.) 



12 



DIETARY COMPUTER 



MENUS 



Breakfast 



Lunch 



Sliced Pineapple 

Hominy with Cream 

Scrambled Egg 

Baking Powder Biscuit 

Coffee 



Veal Loaf Olives Radishes 

Scalloped Potatoes 

French Roll 

Prune Whip with Custard 

Macaroons Tea 



Dinner 

Vegetable Soup 

Roast Beef Mashed Potatoes 

Baked Tomatoes 

Fruit Salad 

Caramel Custard with Caramel Sauce 

Lady Fingers 

Coffee 

Breakfast Menu Computed 







a 
+-> 
















c 




.13 








.s.c: W 


'Z\ OT 


w 


</> 


"C 


Food 


Quantity 


2g § 


O aJ 


Fat 
gram 




13 






cF & 


Ph CjO 




O 






< 










Pineapple 


2 slices each 
^ inch thick 


no 


.44 


•33 


IO.67 


47 


Hominy 


\ cup 


100 


2.20 


.20 


I7.80 


82 


Cream 


2 tbs. 


30 


•75 


5.55 


1.35 


58 


Sugar 


2 tS. 


10 






IO.OO 


40 


Scrambled egg 


See recipe, 
page 131 




7-74 


10.70 


1.50 


133 


Baking powder 


\ recipe, 




4-77 


4.52 


23.57 


154 


biscuit 


page 127 












Butter 


1 ts. 


5 


.05 


4.25 




38 


Coffee 














Cream 


1 tbs. 


15 


■37 


2.77 


.67 


29 


Sugar 


1 ts. 


5 








20 


Total 


16.32 


28.32 


7O.56 


60 T 






FOOD REQUIREMENTS 



13 



Lunch Menu Computed 



Food 


Quantity 


Approximate 
Weight 
grams 


Protein 
grams 


Fat 
grams 


Carboh. 
grams 


in 
'u 

O 


Veal loaf 


| recipe on 




28.77 


1.29 


1-45 


132 


Olives 


page 141 
3 


20 


.22 


5-5 2 


2.3c 


60 


Radishes 
Scalloped potato 


4 

\ recipe on 


35 


45 
4-54 


.03 

8.96 


2.03 
20.88 


10 

182 


French roll 


page 146 
1 


40 


340 


1. 00 


22.28 


112 


Butter 
Prune souffld 


1 ts. 

See recipe, 


5 


.05 
5.18 


4-25 
.06 


19.84 


38 
IOO 


Custard 


page 138 
\ recipe 




336 


5-05 


10.50 


IOI 


Macaroons 


page 133 


20 


1.30 


3.04 


13.04 


85 


Cream f t 


1 tbs. 


15 


•37 


2.77 


.67 


29 


Sugar r Led 


1 ts. 


5 






20.00 


80 


Total 


47.64 


3L97 


113.01 


929 



Dinner Menu Computed 







-t-> 
Bl3 


a 












.a & xa 


"Si w 


m 


O m 




Food 


Quantity 


>i 60 C 


3 




c3 $ 


*c3 






f?M 


Pm mi 


fo 60 


U 60 


O 






< 










Vegetable soup 


I cup 


210 


6.09 




1.05 


29 


Roast beef 


1 thin slice 


40 


8.92 


11.44 




139 


Boiled potato 


1 medium size 


150 


3.75 


•15 


31-35 


I42 


Baked tomato 1 






2.32 


6.76 


II.O4 


114 


Orange 




no 


.88 


.22 


I2.76 


57 


Banana 




55 


.71 


•33 


I2.IO 


54 


Cream dressing 


| recipe on 
page 1 32 




1.63 


8.15 


9.51 


118 


Caramel custard 


Recipe, p. 132 




11.98 


H.65 


38.OO 


305 


Caramel sauce 


Made with 2 
tbs. sugar and 
water 








30.00 


120 


Lady fingers 


3 


12 


1.05 


.60 


8.47 


43 


Sugar for Coffee 


1 cube 


7 






7.00 


28 


Total 


37-33 


39.30 


I6I.28 


1 149 



1 Computed from analysis of cooked tomato (80 grams), cracker* 
prumbs (15 grams), and butter (7.50 grams). 



i 4 DIETARY COMPUTER 

LISTS OF FOODS RELATIVELY RICH IN SPECIAL 
CONSTITUENTS 

Foods Particularly Rich in Carbohydrates 

The cereals and foods prepared from these as: 
breakfast foods, macaroni, breads, crackers, cake, 
cereal puddings. 

Starches, tapioca, sago. 

Potatoes and dried legumes. 

Dried fruits. 

Chestnuts. 

Confectionery. 

Honey. 

Jellies and preserved fruits. 

Foods Rich in Protein 

Meats. 

Fish. 

Poultry. 

Eggs. 

Milk. 

Cheese. 

Dried legumes. 

Most fresh legumes. 

Nuts, especially almonds and peanuts. 

Macaroni. 

Breakfast foods and flours from which the 
outer coats of the grain have not been en- 
tirely removed, 



FOOD REQUIREMENTS 15 

Foods Rich in Fat 

Meats mottled with fat. 

Pork. 

Bacon. 

Dark fish, especially salmon, shad, mackerel, 

eel, turbot, herrings. 
Butter and cream. 
Oils. 
Nuts. 
Chocolate. 

Foods Having a High Caloric Value in Propor- 
tion to Their Bulk 

Fats and oils including cream and butter and 
fat meats, especially pork and bacon. 

Sugars, syrups and honey. 

Starches. 

Prepared foods containing any considerable 
amount of the above. 

Cheese. 

Cereals. 

Potatoes. 

Dried legumes. 

Nuts. 

Dried fruit. 

Alcoholic beverages containing more than 15 
per cent alcohol. 

Foods Containing Relatively Large Amounts 

of Purins 1 

Sweetbread. Turnips. 

Liver. Carrots. 

1 Page 551, Food and Dietetics, Hutchison. Wm. Wood & Co. 



16 



DIETARY COMPUTER 



Beef. 


Parsnips. 


Pork. 


Asparagus. 


Mutton. 


Rhubarb. 


Chicken. 


Sea-Kale. 


Veal. 


Spinach. 


Salmon. 


Dates. 


Halibut. 


Figs. 


Plaice. 


Codfish. 


Meat soups, gravies, extractives. 


Sole. 


Potatoes. 


Tea. 


Onions. 


Coffee. 


Oatmeal. 


Cocoa. 


The legumins. 


Malt liquors 



Free from purins are : Milk, eggs, cheese, butter, 
sugar, white bread, rice, tapioca, cabbage, cauli- 
flower, lettuce, macaronies, strawberries, wines and 
spirits. 



Foods Having a Relatively High Calcium 

Content 



(i. e. t .04 per cent and over. Milk, which contains 
about .168 per cent, is considered as having a par- 
ticularly high calcium content. In this list the foods 
with the largest amount of calcium are placed first; 
when there are several containing about the same 
percentage, they are arranged in alphabetical order.) l 

1 The percentage of calcium and other salts in food will be found 
in Chemistry of Food and Nutrition, Sherman. The Macmillan 
Company. 



FOOD REQUIREMENTS 



17 



Cheeses, hard 


Horseradish 


Carrots 


Molasses 


Lentils 


Figs, fresh 


Figs, dried 


Rye 


Celery 


Coffee 


Lima beans, dried 


Barley, whole 


Rye bran 


Wheat bran 


Cabbage 


Beans, dried 


Walnuts 


Onions 


Egg yolk 


Peanuts 


Oranges 


Watercress 


Celery 


Prunes, dried 


Caviar 


Dates 


Gooseberries 


Cauliflower 


Parsnips 


Rhubarb 


Maple sap 


Spinach 


Lemons 


Olives 


Turnips 


Orange juice 


Milk 


Blackberries 


Radishes 


Buttermilk 


Herring 


Strawberries 


Peas, dried 


Leeks 


Asparagus 


Cream 


Limes 


Bread, whole wheat 


Chocolate 


Raisins 


Chestnuts 


Endive 


Beans, string 


Peas, fresh 


Oatmeal 







Foods with a Relatively High Iron Content 1 



(i. e., between .0085 and .001 per cent. The foods 
having the largest amount are placed first.) 



Egg yolk 

Lentils 

Beans, dried 

Beans, Lima, dried 

Peas, dried 

Wheat, entire grain 

Raisins 

Barley, whole 

Hazelnuts 

Rye 

Beef 



Oatmeal 

Figs, dried 

Spinach 

Dates 

Eggs 

Corn, sweet 

Prunes, dried 

Beans, Lima 

Dandelion greens 

Cocoa 

Almonds 



Beans, string 

Bread, whole wheat 

Crackers, as soda 

Salmon 

Grapes 

Cabbage 

Corn meal 

Huckleberries 

Chestnuts 

Lettuce 



1 Same as preceding page. 

2 



PART II 

Tables Showing the Chemical Composition and 
Caloric Value of Common Foods and 
Beverages. Tables Showing the Cost, 
Chemical Composition and Caloric Value 
of Some Special Diabetic Foods. Table 
Showing the Average Relative Carbo- 
hydrate Content of Food. 



19 



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28 



DIETARY COMPUTER 



Fuel 
Value 
per 30 
grams 


•*» 
is 

3 




OO M 00 
M 


On tJ- O 00 iOO NVO 
v© NO t>» ^- 1>. rj- i-< co 




t-l 


Amount of Organic 
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30 grams (approx. 1 
ounce) 


"3 




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1 


5 


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COMPOSITION AND CALORIC VALUE 29 





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30 



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COMPOSITION AND CALORIC VALUE 31 





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COMPOSITION AND CALORIC VALUE 33 




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34 



DIETARY COMPUTER 






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COMPOSITION AND CALORIC VALUE 35 



Fuel 
Value 
per 30 
grams 


v. 




10 


00 00 rh »o n to 

H M f» f| f) (O 


H 


CM b» 

N CN 


Amount of Organic 
Food Constituents in 
30 grams (approx. I 
ounce) 


Carbo- 
hydrates 




\ 


00 O^M H M O 

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1 




10 

q* 

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COMPOSITION AND CALORIC VALUE 37 



Fuel 
Value 
per 30 

grams 






10 ON 


i-t 


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to 






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COMPOSITION AND CALORIC VALUE 39 





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per 3 
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3 




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to 10 10 10 


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b-0 


(SJ cj 


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• • • 


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30 gram 
ounce) 












8 
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40 



DIETARY COMPUTER 



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8 




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42 



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COMPOSITION AND CALORIC VALUE 43 



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COM POSITION AND CALORIC VALUE 45 



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c 




























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<u 




























(h 


-i-> 




























CuO 






























■bI 


CO 




























o Js 


3 




























3 


0) 








1 

.0 














Q 
O 
O 




§5 


-(J 


•a 

CtJ 


















9 j, 




S 

s 


a 

a, 


•d 

4 -1 




















c3 

B 

- 1- 







c 


O 










**j."S o.ti o.t! c^ 2^ 
"g^qa^cn^! cox: § - c 


n o u h 

• ^Eo'w 

•*> >S J3 O rj 

SUUWco 














S 














f5 











46 



DIETARY COMPUTER 



t3 

a 

a 
■*^» 
a 
o 

VJ 



X 

W 



Fuel 
Value 
per 30 
grams 






00 00 


iOhvO t>»vO O On ^1" cO 


Amount of Organic 
Food Constituents in 
30 grams (approx. 1 
ounce) 


&5 




— — 


00 kh Tt-O in>tlOcON 
rj- On "-i NhoO lOCNiO 

»-iOC v )0'-'>-'0>-'>-i 
CSCMCSOJCNCNCNCSCN 


1 


«X0 




CO cO fN WIONm CO "3- 
O vO cc CO "-" >- CO t^vO 

cocoes COCO"-" co oi cj 


Protein 


5 


10 w 

10 i«" 

ri ci 


» O0»-'O' ! i"ON»-i00Tt->-i 
00 OO l 9 r? On hh acN 
ri 0) CO CO CO (N| rO CM CO 


d 
_o 


a 

a 






bfl 

a 

d 


a 

U 

a 


05 


I- 


cO |_| 

1—1 1— 1 


»0 t>» ^"00 On O vO *-> CO 

H M M M n H-n H 


to 


l~ 


i^ 10 vo 1^00 1000 10 m as 
irro m o^toc^o moo ton 




^ 


10 ci 
N 


t-i 1-1 rj-t-i 10 On t^> •-< CO 
O" d On m O CO CS ONOO 

|_) M H M l-l 


ft, 


* 

- 


10 10 vo t» O co co t~»vO 00 r>. 

0600 c>(>6hmo\ooo 

H H H t-l l-l 


1 


I- 


t>- moo rt- cooq no vq Cnco 
ri m r-^o 100 tj- c> »o lovd 

cO <0 




Q 
O 
O 
Ph 




C 

P 

.. a. 


C 

c 
a 

■T- 
P 






































Crackers: 
Butter . . . 
Cream . . . 
Graham . . 
Oatmeal . . 
Oyster . . . 
Pretzels . . 
Saltines . . 

Soda 

Water.... 



COMPOSITION AND CALORIC VALUE 47 



Fuel 
Value 
per 30 
grams 







00 vO 


IO Tt 




ro 1^ On r>i »o 


CO ^t^ 






OOOO^hCS'-'OOCNi-h 


W NO 






H H 1 HI HH H 1 H H H H 


HI HI HI 




<o 

-ft O 








.OCh 


. 


t^ rO^O lOOro ir;oo vO t~» 


HI NO "5j" 


C "* . 


g 


OCNOlOOOJOMlOl^ 


t~» Q\ On 


d to X 


^ 


Si) 


t^. onco 6 co c\ o\ >-( <j\ o 


CM w 6 


6j0-£ O 




MMMflMMHC^MH 


CN CI CN 


u C u 


•^ 
















5a 










.15 oS 


•*-» 


. 


CO cO"50 w NO OvO m 


HI NO 00 


nt of 
Const 
mis ( 


e 


s 


CO ^ N t>. "<*■ N t^- lO lO CN 


vq q on 


fefl 


t-Jcicics4-coc<i-JTi-cr 


) cm" CO i-J 










mou 
ood 

3 gr; 
unce 


s 










. 


Onno co r^oo N^>+in(^ voOoo 


"o 


s 


oooo m nn r^t^^o ooo 


HI HI CO 


< Pn co O 




<W) 


mmNh^hmMmh 


ci cJ h! 




►si 


^ 


00 hi On O 00 00 OnvO 00 00 


e>j to hi 






HI HI HI CS HI 


ci H< hI 


"> 








G 










.2 


rfb 


^ 


On hi o io co hh ir-,v£> mo t-~ cn oo 


+3 




vd ^ cooo d'j-cod»o»o iococ> 





^ 




10*0 'O'O ^O vO^O WO vo 


t-.t^.^o 


»-^ 








a 














vOniiOOt^-OOOMt^ NNVO 





"•■* 










0) 


S 


^ 


rJ-00 t>- On -3" O OMO>0 

HI HI M M 


co Om3 

HI 


bo 










ctf 










4-> 

a 


8 










a 





^ 


CO M hi OnvO Onco 00 IO CO M OvO 

vd o° r>. io t^. io iood no o° t>. t^» -4- 


Oh 


R. 








V. 












^ 


■**• iO cOvO V0 COOO O CO CO Cj CO On 




1 


hi d •-< iovd r^-oo ion io no od r>» 






tONNMMMHHMM 


HI 




en 


































Q 
































O 
O 






0) . 

>> 












< 
a 




















CD 








a> cu fl 














CO J& 

hOl 








^ Mo 


CO 

cu 
'. w u 


to 
ctJ 








^ W O U U Q fe O hJ S £ 


^^ J3' a 








•^ *0 OjO ftfl 








a 


,<5 








O 




















<o 









4 8 



DIETARY COMPUTER 





Fuel 
Value 
per 30 
grams 






n n 00 N 

H H H H 


r» h>. co^o *o w t 

00 ON *0 t^-00 ON 10 




Amount of Organic 
Food Constituents in 
30 grams (approx. 1 
ounce) 


Carbo- 
hydrates 


Si) 


OOO fOH 
OO "^ ON •-" 

ri « \n 0\ 

NNMH 


■^-vo CO (S CO^O 11 

00 COCO N i"H if) 

pj IO N H H ^VO 

H H M l-t >-> 




•*•» 

£ 




00 O 10 
ion coq 


rf r, ON fO On On N 
On tJ-00 O vO CO »0 

ri co»-* co co co ri 




8 

ft, 




1000 1-1 r* 

l-I KH° rj N 


CO ri \o 00 tJ- n 
On CO (N O t^ On CO 

HH )-l t-H l-H >-H 




d 

.2 
v> 


a 

a 





0) 

0/) 

a 

<D 
O 
U 

<U 

P4 




^ 


C>J M >-h' 


00 O O 10 >0 10 rO 

M M M M N M M 


^3 

8 


Carbo- 
hydrates 


*£ 


t-» t^ 100 


00 n M rj- hh n t^. 
■**• m <s co <o -3- n 


1 

1— 1 
1— 1 

X 


. 1 


&s 


NO »o 

CO* "f •-< CO 

M M H 


00 -1- cO hh cO cO *+ 

d\ m 6 ci h 00 

HH l-H HH 1— t 


w 
►J 

< 


8 


ss 


vo ^o vd t>- 


m r)-fivO00 O "t 

co "4 -4 co 10 co "4- 




1 


!£ 


CO r^ CO cO 


"? 9 "1" "T *? °. °! 
ri ri ri t^. m r>L -4- 
**■ cOnO ^ rf covO 



(ft 

Q 
O 
O 



t3 

a 

c 

o 

O 



c/j 

3 £ 3 






« S S o g.S'i 

ir o» £ c .5 *d d 



ft, 



COMPOSITION AND CALORIC VALUE 49 



^_ <D O £ 





































ro lOvO 


t^oo vO vo 


^"O 




10 10 *+ 


i-i O O O 


i-h <\) CN O* 


6 






1— i 1— 1 ►— 1— 1 


H M M 














q* »-i 


m 


lOM^O 


100^0 


O O O -f 


'a*" 1 


g 


°1 "T "t 


0} O rt" *+ 


10 q co 


d M w 


•-Si 


So 


cd onco 


r^- coo 


06 6 6 4 


Org 

tueni 
ppro 






a <s m <s 


N rOfOM 












«-•-< ■ rt w 


•*-» 


• 


"^-CO VO 


• • n r<- 


) 


t> 


« 


s 


n-«ocj 


• hH O 




d 00 


&4 


I— ( l-H 






s5i 






















Amou 
Food 
30 gr 
ounce 


8 

■8 

v. 


c-0 








►« 




10 vq co 


CJ ; rO M 






<0 


fcS 


M 






<o 










a 

.2 


v. v. 


^ 




100 h 
NOodod 


q q q co 

ICO N 


-4-> 


« (ON 


i^»co 


ON O O CO 


10 


O £1 








l-H l-H 


ft 


.■58 










a 
6 






oq vq o 


. . ■^•►h 




1 


£ 


4-4-to ; ; 




<u 








• 


* 


bfl 












o3 












8 











H 
3 




*£ 


»o c | to . . q -J- .... 
10 rj- to ; ; cn o' 


f-H 


«h 










t. 














^ 


s^-io to ifl 't 




i— * 


d o* 4- rJ • ci m 


. 






<o 100 


• l-H HH 


. 




en 






























Q 






























O 






























O 






























fe 




^•d 
























a! ^ 




«H 






T3 












<y aj 


0, |? co 






a 












£ co _ 
"> e« r> <- 

^§ °s 

.g.1-1 <U 5 


C 


H«» 


5 Si: 










S c o-p 


h kOnJOrf 








vj u, C ^ «; 


tj ^ ^ cS H 








fc«WOJ^ 








*"• 


n^i 










»1 






<0 








CQ 











5° 



DIETARY COMPUTER 



^3 

3 



PQ 

< 



_ <u O w 






































O vo NO 


rj-r^oo CO lO t^ CO°0 04 rh 




04 00 00 


04 'tO O WW M M M 






1— I 






<o 








y c h 


o -S 


# 


O ON 01 


w On CO 00 t^. O 04 NO 04 i-" 


'q* • 


»-o C3 


g 


O N'J 


O On l>.QO t>-vO NO 't 04 On 


a yi x 


o^a 


CXO 


6 6** 


lO * oo" r-*- ono' od CO 04 04* 


Org 
uent 
pprc 






CO 04 01 


hH h-l 










X c3 


•»*» 






VONO00 rj- iO m coh On CO 


O w 


« 






OOniO't'N'tMOO 




















Amou 
Food 
30 gr 
ounce 


■»■» 




. oi . 


00 -+04 1C fO fO N IC ON00 


fefl 


. l*^ 


r^ iooo t^ -+ >- cc oo no ~± 

04 NC lO 04 C. *-" 

1— 1 




►si 




! n '. 


O t^O »0 hh NOOCO h-i 






ss 


■ CO • 


HH 04 CO ""t HH Tf- *+ HH 






^ 


6 Ovm vd to C^ OMO (N CO CO N o\ 


-4-> 

O 
ft 

B 
o 




OO N >-< 04 "OO 04 04 04 


%4 






04 04 O 00 IONm NfO" 





£ 


^ 




HH fl 00 CO 
HH HH 


<D 










M 




























c 


.8 








0) 

o 




^ 


; -t 


vO 00 -fiOH hh On lO cOnO 


u 


o 


• 04' 


04* hh Cn Ol' 00 l^. 01 On 04 hh 


cu 


*^ 






04 hh CO CO 


Pi 


Ri 








K 










<*> 


^ 


. i -1 vO 


lO O OnvO "fiOO fOPI »o 




| 


• lOOC 


C*n 'tOO 04 O 00 hh On On t^ 






• 04 04 


!>>. On »0 >-<>-> NO >-i 0000 








T3 
































o 
































p 




























en 
P 




+3 














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A 






O 




G 














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§^ > 
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o 






O 




o . 
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HS 2 2 

*> 0) £ 


c 
C 

r 


a 
^*c 




Ih 

+-> 


.5 £ 

■» 'v-i «+- 
tn „ 










k t> n v- 


H ^o o aj c 43 








a-^a,rtr--r = - 9^ 








^0 


£ 

< 


> 


1 <W H. 


< 


a, 












PC 





COMPOSITION AND CALORIC VALUE 51 



^ *> &G 
% 3 ^G 

fe> aw 



a 



On tJ- tJ- OnvO O lOOO NO CO On O "OO CO 

H M CO t— • ►— t H O I-I 



$•* . 

oJ to X 

Vh C ^ 

^ a 

.13 rt 



O to 

g 
3 



d 



O tJ M o 



d 
o 9 



<fe rOO 






00 OnC-h On ii CO cO"0 00 iO -^-vO r^ 'sf 

H M M M IO l-( t^M m (\ CM 



£ 



OtOfl iO to rOO OH O CO *0 O O 1 C-l 
OcOi-ii-iOcOOOOcOOi-<cOOi-i 






CO t-i CO "■+ CO fO ^+0 vO CN O VO i-i vO iO 
rj- tJ- CO «0 CO On CN cOvO t^O fONcOO 



o 

a 

B 

o 

O 

0) 

ex) 
oJ 
+-> 
G 
<D 
CJ 

s 



^ 



^ 



o tx. o r^ o Nmic t^.\o co n n a\ m 

HH t-l l-( t-H M TJ - H IO M 






^ 



vO cOtONCONM hh CN vO »OCO n OnOO 

iO"3-On^-cOOcoiOco6 iO iO On CN v£> 
i-i i-i IO 



5 



6? 



i-t i-i CO i-i »-• 






VONHOOMHOONWrJ-ONNMlO 

M tJ-M M H tO H f) f) O M IOM t«) 



i2 



es 



IOcN CN CO»0 , '1-t}-OMO"+i-<00 'th.H 

h'cooo c-i -4-ioioc-i On •-« •-* ►-« od *-fco 
OncO 00 On On t-. On CncO CO On On CncO 



CO 

p 

O 
O 



T3 
<D 

a 

o 

O 

I « 

<o fc/J 

•2-° 

5u Oj 






CD 

W rr-j 

a G 



C 
be 



2 ;g «-■ e d a S 

oi tj o o 3 Min 

ooooowo 



■o 



o <u cu 






52 



DIETARY COMPUTER 






cog 

- «-. 

CX b/J 






•i IO OSS o n »ooo t^CO Oxt>.00 t^. «*■ 



Cli IA J 

O « a 



O V3 



w 






O -3 



£ 



n, 



6u0 






5 



r< MOO t>. >-> (N r>. o no ^*-oo "+VO O 
C< On O NO O w io rj c< io t^. O •-" On l^ 

CJ 01 tJ-CO io rj- io rj-00 1-4 hh hh hh cj 



NO On io O >0 CM tO« m r^tOM lO^iO 
00>-'rO>-«»-'Oi-'WOOMi-iO>-' 



cooooooo o r<NO »o -+ o Oncc <-> <o n 

-tf- "3- "3- rO "-i O nO »OiDcOt^H lONC *+ 



3 



X 

w 



o 

ex 

a 

o 
O 

<d 

cj 

c 
<u 
a 

o 
Ah 



-si 



OvO'+OONOmhOONNwoo 

I— • (M »"H M t<NM HH lOCN) 



<0 ?s 






i-Chioo CM^-^-ONTt-noqvooo c» o 

N cf> to m' ^O COOO C t^iOiOcOr^cOON 

1-1 \0 »"* hH HH 00 >"* 



£ 



<N| C5T)0 lOrfM rt" t>. HH hh NiOcOT; 



v. 



no no vo no q rf cj »ooq q cono t^. •-< -t- 

MHM4Nf)N00HHM M M M 



^ 



n NO O <OnO CO tO M O M 00 '+30 fC r*3 

6 N fO O* 4 h 00 t^. On CO hh -4-00 CI 00* 
Onoo GO t^oo r>. vO On On OnOO OnoO 



Q 

C 

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a, 






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0) OjO W 

w, jj S) 

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3 

m n (j 

-^43 Ojj^ o^ 
P. w n «- a3 52 

e^"i: « h til 

rH^_fi 3-3 S 



COMPOSITION AND CALORIC VALUE 53 



_ o O W 

r 13 & fe r 3 
"?* o, So 






r>. 10 on»o m 10 co^o os r^ co 



o a >-> 

a} w X 

£?c2 



o ta 

ag 



a 

Mo 
O 3 



K co o 



-a 



l^ CO O -too •<+ CO """CO M O "*t <N 

"l ""t" "7°^ °°. M CNt^-COO t^ ON "t 

M M M IO HH ' ' rj- t-4 IO C>i Cj 



«§ 



<=J3 



CN VO 

M O 



CO >0 cO CO CO Os COSO VO 0) 
C^OOOOOcOO>-i 



fc/> 



r^ as 

<M cO 



rt \r, r^ co O co O iO -f CO t^ 
IN "tO co co co CN ^too O iO 



O 

a 

a 

o 

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bfl 

oj 
+-> 

a 

0) 
CJ 

t-. 
<u 
Ph 



^ 



^ 



t^CN n COCS hhvO CO On >-i *-* 






*s 



On m OCOOCO h icvfl tJ- O 00 -i- 

cood ioc< On co co ci -t co O^ On >-< 

M HH 1-4 *f 



.2 



J2 



miOhmhcOhMPI -t 



8 



^ 



ON CO 



OO m^H O h O »O00 ^O On 

i-ivo>-'»-4»-4'^-t-40ico>-t 



^ 



COO >0 *+ ON r>.MD CN lONN co C| 

"t On f>J -too CO "4" iO On cOnO* iO iO 

OnoO On OnvO On On On l^ On t^ 00 iO 



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54 



DIETARY COMPUTER 









«o 


































C/3 

s 






O ICON TfvO >0 N h ION P 


3 




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I-I hH 






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of 

stitue 

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> 






£ 


£ 


O m tOO OOcOOOOO»- 


i 




C c/> 




&0 










mount 
ood Co 
3 gram 


















.£ 






CO C> 






3 


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rf- t^oo vO cooo tJ- Ovoo i ; r^ C 


N 




q 


£ 


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^ 








^ 



















COMPOSITION AND CALORIC VALUE 55 



_ CJ O CO 
(D 3 CO g 






n 


G 




3 


en 


w 


+j 


Ih 


a 


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3 




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n 


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l-< CO 

bo a 

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bo 



n co »o 



00 



N O N h m 



00 
t^ coco 
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CI cO 

►h co O O co 

O *D N m o 
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10 o o 



cO 

o 



OvvO OOO 



vO vO >-> 

CO O O 






co u~j 

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^ 



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^ 



fi 



^ 



c< 

0* hi IO 



vO 

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4~ 4 



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HH CO 



■3 >o 



&H 



CO 
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M VO 



I 
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tj- as 

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o 

ex 

a 



o 

.a 

o 



l~^ ►-< O co —> 
vo" (N Ov 



CO NlO 

00 h q o ci 

On CM 
CO 



IO 



00 q 

VO # CO >H 



vN ThO 



CO 
CI CN CO 

ON ON t>. 






IO t^ 

cj c) « q q 
ci i-< 1^.00' -4- 

IOOO Ov ON 



cn 
Q 
O 
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CD 

G 

c 

c 

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3 



^> G 



a 
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a 

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t/3 VI 

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O O ci o. ° 
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£ 


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co 


fr 


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56 



DIETARY COMPUTER 



3 



X 

w 

< 



Fuel 
Value 
per 30 
grams 







M 


c* 


NiOt>0 


t^. N.vO 


m 






"* 


M M O O* N •"* •"* 


•~~» 

a 






H-( t— • t— « 




'•rt 










X. ^ 




IO CI 




OCH 


-»~. 




On I-> 


ON»o>-too onO ++ 


s- a . 


-0 rt 


s. 


m q 


NO M CO -3- C4 OnOOO 


ctJ w X 


^"9 


So 




CO CO cO cO ►-* 00 •-" 


M+JO 


<o ^ 






C< M tN 


l_ G Wi 

O 2 cx 


















3 CX 






00 ci 

1-4 — 


vO NO tJ-00 t>. 10 h< On 


<4-| +J V ' 

O w 
5 w 


1 




q q 


q cj cj t>. 10 c-> q 
" 00 t^» ci ci 




















6 8 a 5 


8 




On r>» »nc<Oco>- il oc<io 




S 


q cj 


^- rf cO CO lONO 00 hh 


*3 -V p 


6fl 




co •«*■ ci 








n »o 




•■si 




to q 


C« lO C< In. «^ O VO VO 


a 




^ 




CO *i no" »-I rood t-N CO 


"> 











3 




10 -t- 


+-> 


-O Q 


sP 


\q cn 


CO »0 t>.NO to O O S 


'in 




s * 1 




rJ d n m 4 fT> d ci 


O 
CX 






H M NH O N 


a 


























vO rf 


rt 


Kp 


q 


CNJ CJOOVO ON«Ot>.CO 





K, 


i^N 




rA. 1000 t>- 


bfl 








n <s 


d 










d 

a 










8 


^ 


n On _ 










M M M H M 10 On 


Pn 


Oh 






*~> >H 


*S 




10 t>- 




•♦«* 


*. 


°! *~ 


00 i-WO NO cOOn 




1 


^ 


NCj\ NO "J-00 rj- 10 iO d 






Q\ On 00 00 lOvO On 




















:^ 
























• rt 












T5* 
























3 

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en 




a 

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<0 




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Q 
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u 

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£ 


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si 


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S 

u 


ipe . . . . 

green, d 

red, ch 

cucumb' 








egetables, 
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ickles, Co 

Catsup . 

Horse-ra 
<< 

Olives, g 

" r: 

Peppers, 

n 

Pickles, 1 








^ 




R, 















COMPOSITION AND CALORIC VALUE 57 



^ 


O in 


a> d 


t*3 G 


3 ^ 


li c3 


a, tuo 



<3 



OnNO NfO^N'tON to N O »0 N 

MMtO M NHMNNP|MMMMM 



o c "- 1 

rt w t*; 

»-< G u. 

O w 

G W3 

G^ aj.^ 

G __, »h a> 

O T* M o 
G O G 

J O O G 



4. ^> 



S 
<X0 



^ON ONMN"t rt-v© 00 «0^ t^OO H 
N OC ({ O C\00 vO l^. O? »0 t~>. t^. -^-QO 



£ 



ba 



lO • QO O ^00 * '00 00 h • • \C rr> 






5 



W fOOM^O W IOIO OOO OOOW rfM 

m to to to to « ^t" **" *? *"J «*>•-• ►-j w cj 



6 



3 

c 

o 

«- 

0) 



^ 



rO ICOO »OvO M t>»\0 «0 tO *OvO vO »0 t|- 



•AS 



^ 



w ■* o cn t^. o^oo oq cj \o # »o to cjvvo •**■ 
Tt- to ri d ^6 d^ m' 00' a\vo 00 c> »o >-< as 

M M N H M H H H H h"< >>H 



^ 



V . VO O oo \0 * . vo VO *>. . . N ►-< 



^ 



■«*■ ►-« to to o *3- »o *n tovo o vo vo 00 r» 



vo o to to o^ ^ o m ■**- qs co "? o^ o^ "+ 

tJ" 10 lOO O 00 lOffiNM Cf*O^W vO Ov 
00 CC t^.00 00 00 00 N t>-00 00 00 00 00 00 



(0 

Q 

o 
o 






ftS 9 a a. * fa 



W 0) rH H V-, CD <L) 
4"T2 £ S rt 0/)_n 



9-0 G 2 o 5 y 



58 



DIETARY COMPUTER 



s 



X 

w 
►J 

PQ 
< 



— . <" & « 



Ph 






Mi 


4-3 


X 




Ih 


a 


u 




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CM 




ed 













d 


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2 




3 




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a> 
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<u 






MttMCIN<<MNM rg 



£ 



low !> 
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ooo^o o 

c^m o On 



8 



&0 



oo i-N O mso h o M m 
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^ 



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m iO t^ i-i lO CnnO nO 'tNlO 

■tn o»d o^oo rJ cJ t>-NO co 

i -1 cO cn ^i i— i i— i t—i >-H 



£ 



»o r>. co . no . , ono el o 



*£ 



^ 



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*£ 



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Q 
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p., Ph p.. Ph P4 



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+-> ^ 
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G*o 



c- 



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CO 



■tH fO Tj-00 NO 00 HH Tj" Tj" Tj- O 

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r 



a 
a 

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<5 



COMPOSITION AND CALORIC VALUE 59 





«o 






























Fuel 
T alue 
er30 
rams 






n to 


»>. coco vO tHOGOGO 







M 


O 


COCO On t> O 0\t^0 

t-H 


*-" UM 















"5 










g hh 


4-2 


. 


O «t b* 


tO 10 <OvO NVO >ON 


G**" 1 . 


s 


vq cn 


O 


oOr^Tj-n 10 cj hoo 


c! to ^ 




bo 


CO rt- 


O^cc CO N CO cJ CO m 


in a £ 






1-1 


M MNNf)WMM 












3 a 


•*-i 








^ O >Oh -t OCO rf 


O co 


£ 


g 






VO CO Tt- ioco O "-" CO 


3 w 


&fl 








«oe 






















Amou 
Food 
30 gr 
ounce 








lO 


00 >-i ion coo^-tJ- 








►H 


tJ-^m r^vO (N CO CO 








<u 










^ 


•4 

ot sp 

cified 

•3 


°. ""t ^ "? f ? "1" n . "1" 

N CM rj- H4 cj 1-4 cj 


a 






c 






4. "-> 










.2 


■»■* 


^ 


q co 


q\ 


H . "? " N . 1" ^i "? ^ 


'-£ 




c-i C 


ON 


"O 0! CO* -4-00 rj- 6 ci 


'to 

O 




hH 


rh 


vo vo t^t^t^r^vo t^ 




•~2 
























•** 
1? 


^ 






c, O »o r^co covo co 

N M M H N M 


CJ 












ca 












cj 












-(-> 












a 


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<^> 


$£ 




"? 


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w ■4- " ci ci t}- ci ci 


Ph 


Oh 










K 












«0 


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CO 


m tON "^-00 CO lO 




1 


&s 


6 10 cf\ 


cd d\ cj\ i-". ioco -4-vo 






CNOC 


rf 


M N MMMH «M 








T3 
































<u 
































3 




























en 




.9 




























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p 
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1? I 


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to 


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+3 

C 

c 




a 


K 


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Cij 

to" 










■"S 0) »- 


rt 


.■3 acvs 3 rt.^v: 35 








SvJC 


tf 


3«UUQfeOP, 








ft, 








ft 



















o 
O 

O 
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10 

a 

c 
o 

to 

'J3 

o 



t3 
T3 



6o 



DIETARY COMPUTER 



8 

c3 



W 

►J 
PQ 



_ 0) O w5 






























U^S CO g 


*** 




O **5 


CS In <nj rfCO Ni-t^H f) 






M 




tN t*- <s t^HH CS OvNlON 




<o 










o a *-> 




. 


On cO 


NvO OPI 't cOnO rj- r>. »0 


s 


O00 




(<5m h Onco CO mm On CS iO 


Orga 
uents 
pprox 


-8 


b« 






VO mh iovO CO^O t^NN N 

MM MM MH O H H H 












S ca 


^» 




• o 


M <*■ * CO00 CO " * ON cO 


O a) 


1 


g 


; on 


t>. M • vC <-> O • - O O 


S w 


CwO 






• 


§31- 






















3_ K. <u 


8 










Amo 
Food 
30 g 
ounc 


v. 


. 


coco 




CnvO • tJ-00 cO cOvO O vO 




vC t>. 


OO • <N mm cO cO cO cO cO 




■48 




co -t 


IO In rj- N ■+ lO InVO M lO 






fcS 


ci CO 


MH to 














^ 


CO" 




-+ CS CO ^OO m MOO OiUp 


'+-> 


^ V. 


■ J 




-i- r^. t^-vd pJ »-<' t^. on 6 cd 


'55 
o 


c3"^ 




In IN 


IOCO"-" ^^ <N siO+iO 


S 


"Si 




















o 
O 


1 




■ *? 

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o 












ao 












3 

G 












8 










a> 
o 
u 

0) 


5 


kP 


M VO 




CO C) ONCO * mm N N N 




tN 


c* cs 






Ph 


Ri 










V. 














^ 


CO^O 




tj- m "+qvq (nj q ■<*■ «o t^ 




1 


CS rf 


^J m mm d ior>.Modvdvo 






<S HH 




TfvO CO tJ-00 NM c^iOfO 












ti 






























v> 






























C 














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_^-^ * 






























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T3 


















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en 

a 

8 




ft) 

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-t-> 

c 
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•3 














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Ph 




O 

1 

■"3 £ 


'5 


8 
8 

3 
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t-l T-j 

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0) V 

■g a, 
a* t 


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V. 


.»- 










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ft, 





















COMPOSITION AND CALORIC VALUE 61 



"o5 B *°S 






N rhrOvO 00 


O 





**N On tOO 


N 


d ^ 1-1 TO 


<a 




O Hti <t«(ON a^ONNN 


■»-» 




M 


M M f>| (-1 l-l 


a 


















.2 c M 




•O Tf O N O O OO 


OnnO O tONO h- 


d 


S 


to CJ Tj- C>vO tt O 


m QvhiO M to 


: Orga 
ituents 
approx. 




b*> 


10 ro <C O '^O N N 10 to ci N oi 06 

(M H* hH >-l M 


•»* 




t^fOOvH fO * tO NN 1-N 0«) 


O GO 


1 


s 


O O O «S O • O 


"* M O NO •-" >i 


^ w 


cmj 


. 


VO NO w N 1C 










H h C4 1— 1 










d_ H . <U 


8 








Amo 
Food 
30 g 
ounc 




. 


00 N OSN >Om m 


O NO^O H M 




s 

6M3 


h N C h m « n 


to "5 w 00 O) t^ 

vO NO iOh to <-< 




-si 


^ 


fC C5 f) t> >C IO N O 1C ^ O PI N 


d 




N (OtOH N M 


"5 








.2 


&•§ 








*4-» 


*o a 


^ 


>O00 O 'ttOOvO 


tO W O f M On 


'en 


53 "S 


■*f 0° ad no' ri -4 t>. tC to t>> cm -4- n- 


O 

a 

a 






CO m m t*)« N IC i-«i-i ^- 1>» CM 

























1 


^ 


H H CONM . H 


©N '^■00 "»*■ O NO 

tj- N-nO* «o t>. 0' 


ctj 
d 



U. 








iO lONO >0 










8 


^ 


vO N fO ■* >0 N N OOOMt^t^ 


<D 


O 




i-h •-« N»nO O «0 


Ph 


Oh 






W N M 1-1 


k. 










1 


^ 


iOm Ht»\O00 O^ M OO C^h 




tJ-oo* h m 4 


4 4>coio4 






mOOQO^O NNtJ- ■<*■ >-i 








"O" • 
































<u • 
































3 • 
































a • 
































































■*-> • 
































C~v 
































<u 
































1 a 








•ot: 






















1 flj 








<u a 


















go 

a 






■3 a* 

*«* TO 








* t: 

go 5; 


' 






X 

a 















<u 








«« a 








cj'C 






fe 




j* TO 

S ^ 1 




a 

c 


si* 

TO ^ a 








= 1 










«-• 5- b ® 5 TO F 


lmoi 
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razil 
hest 

ocoa 










PV 


P- 


P- 


K 


e- 




ff 


PC 


t 


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C 





62 



DIETARY COMPUTER 



, (\> O 10 






<3 



MO M, 0»NNO^ H 

N«MMf)p|MN 



00 CO os 

COOC "t 






O S a 



•i rt 



O M 

c 
tin 

3 



<fa CO O 



*- 2 

<3«tS 
sj ?S 



CC IOO N fOCM^M rO 
rO"tOrOw CMC lOOC 
"- 1 OcONi^f^'tc^Ti- 



ft-i So 



ion osoo ioo ioom 

^t Ol 10>OOtO«00 O 

r^c^i-i rO 1 - 1 >- o Os 

m —i i— i— i 04 C) —i i-i 



ft. 



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SO O cO 



vq o 

■4-oo' 



« csoo •*■ os O oo oc oo • i^oo 

M00O NNt^X M C> •00tJ- 



a 

s 

s 

3 



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tc 
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c 
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fin 



v_^ 



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£ 



iO "+ cOO iO « iO tO ^ 

>-! r>> <ood \d "- 1 6 sc <o 

ICO fO "t N N it. C 



-+ cOO oo rOOOOO 

o "5 >o oa ► h o^ r^»o 

M « fl M (N 1-1 



5 



- 



I - ir, t» N I- O NiO>0 

n co co os ci co ct ci rl 

Os 



n cs 





»0 


b? 


SO 


«c 


Q 


-t" 




fOON 




O 


CO t^ 




"« 
?% 

-< 


G^ 


* 


c*5 


co -1" r^ CO ""2 

_ 04 <-i * i-i 


— 


SO 


co 


ro 


CO 



00 00 



0) i-i 



onvo 



a 
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fa 



«sj 



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p,3 . 



~£ t: '■" 



c c 
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fafa 



efl- 

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fa 



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c: 



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gjx: o 
faOO 



COMPOSITION AND CALORIC VALUE 63 





«o 
























_. <o O w 

3 (j ^ pj 


v. 





NO"tMO 


CO OCO tN 


co 




rl-oo vo t^ 


H H H 


M 


fo >&& 


3 




tN 


















r> C "1 




N OvO fO ' 


«ON N m 


»o 


: Organi* 
ituents i 
approx. 


g 


^- to q vq ; 


toco t~>- q 


vq 




<V) 


' VO 06 On '. 

hi 


ci ci 


1-4 






'N«mO 


tN N "**■ ** 


VO 


O w 




5 


;m <tqo 


m i-N ri 


On 


C c/j 


fc. 


«*) 


1 ' cJ d 






•m O G 






to 






Amoun 
Food C 
30 grar 
ounce) 






















8 
so 




vO •— < >— « Th ' 


tN VO >0 ">+ 


10 






q 100 ^- ; 
* to ci m 


t-i to 


»^ 




^ 












■J2 




cj 00 q q \ 


N NO O 


-}- 


c 




^ 


* w **•« 


h h ci N 


1-1 


<o 













1 50 










+3 


►0 C3 


^ 


rt- q CJ »-« '. 


•-« Tt- -t-r^ 


10 


to 




M IH Q N ' 


p-I d>N^d 


»o 


O 

a 

e 







N VO tO * 










O 

; rt- tj- t>. q 






•»■» 




tJ- 'too CO 


ri 


a> 


£ 


£5 





>-i 


to 


4-> 












a 


e 












u 
a> 


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SO 


^ 




rf n >oco 
"4" to O n 


10 


Pl, 


V. 




»H 


1— 1 






f^ 












K 














50 


&s 


n m s^ ! 


r}- to to 1^- 




1 

>—* 


00 10 r^. 4- * 


tN 4- -4CO 


1^-. 






OwO (N 10 " 


OCO CO CO 


CO 








t2 : 
























C3^-N 


























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<u 


























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SO IS 






















Q 
O 
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infusion 
parts of 
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c 






fe 




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4* 
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t> a) ^ a - 

o*£ a g -S 



s 

50 




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tio >«^ C 


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to, 








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64 



DIETARY COMPUTER 



^3 
8 



X 

w 

PQ 

< 



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£3 



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C/3 


t*5 


s 


u 


01 


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c^vO rOO fONrfN CJ fO «0 t • 



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(-1 1-1 CS W HH 01 M 



5 



ooccso • io • cs o <r> n oo 






O tT> ^i-OO lOiOw^O t-i O0000 
O O !-• O t>» t^oo iOh N C N 



^ 



OMO*tO i-i O O to ^1 O n CO 



. "5 



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m o n>o Tt-oo moo t*» too I s * 



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MOO C\H • C^ ' O^ h f5 N N 






^ 



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COMPOSITION AND CALORIC VALUE 75 



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COMPOSITION AND CALORIC VALUE 85 

TABLE XIV 

COMPOSITION AND FUEL VALUE OF IOO GRAMS OF SOME OF THE 
MORE COMMONLY USED FOODS 



Foods 



ANIMAL FOODS 
MEATS 

Beef Cooked: 

Roast 

Sirloin steak 

Tenderloin steak 

Beef canned: 

Boiled 

Corned 

Dried 

Sweetbreads 

Tongue 

Veal, cooked: 

Cutlet 

Roast 

Lamb, cooked: 

Chops, broiled 

Leg, roast 

Mutton, cooked: 

Leg, roast 

Pork, cooked: 

Chops 

Roast 

Ham, boiled 

Ham, fried 

Bacon, fried, medium fat 1 

Sausages, uncooked: 

Bologna 

Farmer 

Frankfort, as purchased, 
refuse 8% 



Protein 


Fat 


Carbo- 
hydrates 


gm. 


gm. 


gm. 


22.3 
23-9 
23-5 


28.3 
10.2 
20.4 




25.5 
26.3 

39-2 
20.2 

19.5 


22.5 
18.7 

54 

9-5 

23.2 




28.9 
27.6 


1.4 
1.2 




21.7 
19.7 


29.9 
12.7 




25.0 


22.6 




254 
28.4 
20.2 
22.2 
9.9 


13.6 
10.6 
22.4 
33-2 
45.0 




18.7 
29.0 


17.6 
42.0 


•3 


19.6 


18.6 


1.1 



Calories 

per 100 
grams. 



344 

187 
278 



304 
273 
205 
166 

287 



128 
121 



356 
193 



303 



224 
209 
282 
388 
445 



234 
494 

250 



Own analysis. 



86 



DIETARY COMPUTER 



TABLE XIV.— Continued. 



Foods 



Poultry, cooked: 
Capon 

Chicken, roast 
Chicken, fricassee , 
Turkey, roast 

Fish, cooked: 

Bluefish , 

Cod 

Halibut 

Mackerel, Spanish 
Salmon 

.Shellfish: 

Clams, round. 

Lobster 

Oysters 

Eggs, hens': 

Uncooked 

Boiled 

Boiled, whites 
Boiled yolks 

Dairy Products: 

Butter 

Buttermilk 

Cheeses: 

American, pale . . . 

Brie 

California, flat. . . 

Cheddar 

Cheshire 

Cottage 

Full cream 

Limburger 

Neuchatel 

Roquefort 

Cream: 

Average 

Thick 







Carbo- 


Protein 


Fat 


hydrates 


gm. 


gm. 


gm. 


27.0 


II-5 




32.1 


4-3 




17.6 


"•5 


2.4 


27.8 


18.4 




25-9 


4-5 




22.0 


.2 


1.0 


20.0 


4.0 




237 


6.5 




19.3 


99 


4.9 


10.6 


1.1 


5-2 


16.4 


1.8 


•4 


6.0 


1.3 


3-3 


134 


10.5 




13.2 


12.0 




12.3 


.2 




15-7 


33-3 




1.0 


85.0 




3.0 


•5 


4.8 


28.8 


35-9 


•3 


15-9 


21.0 


1.4 


24-3 


334 


4-5 


27.7 


36.8 


4.1 


26.9 


30.7 


•9 


20.9 


1.0 


4-3 


25-9 


33-7 


2.4 


23.0 


29.4 


•4 


18.7 


27.4 


1-5 


22.6 


29-5 


1.8 


2.5 


18.5 


4-5 


2.2 


40.0 


3.o 



Calories 

per 100 
grams. 



211 

167 
183 

277 



144 

94 
116 

153 
1S6 



73 
83 
49 



148 

161 

5i 

363 



769 
36 



439 
258 
416 

458 
387 
no 
416 
358 
327 
363 



194 

380 



COMPOSITION AND CALORIC VALUE 87 



TABLE XIV.— Continued. 



Foods 



Milk: 

Condensed, sweetened . . 
Condensed, unsweetened 
evaporated cream 

Skimmed milk 

Whole milk 

Whey 

Miscellaneous: 

Beef juice 

Gelatin 

Honey 

Lard, refined 

Oleomargarine 

TLANT FOODS 

Cereals: 

Barley flour 

Barley, pearl 

Farina , 

Buckwheat flour 

Hominy, cooked 

Oatmeal, boiled 

Oats, rolled 

Rice 

Rice, boiled 

Rice, flaked 

Rye flour 

Wheat Breakfast Foods: 

Cracked wheat 

Flaked wheat 

Force 

Germs 

Glutens 

Grape-nuts 

Shredded wheat 

Wheat Flours: 

Entire wheat 

Gluten 



Protein 
gm. 



8.8 

9.6 
34 
3-3 
1.0 



4.9 

91.4 

4 

1.2 



10.5 

8-5 
4.1 
6.4 
2.2 
2.8 
16.7 
8.0 
2,8 

79 

6.8 



11. 1 
134 
94 
10.5 
13.6 
1 1.9 
10.5 



13-8 
14.2 



Fat 
gm. 



8-3 

9-3 

•3 
4.0 

•3 



.6 
.1 

1 00.0 
83.0 



2.2 
1.1 

4 
1.2 

.2 
•5 
7-3 
•3 
.1 

4 
•9 



i-7 
1.4 

i-3 

2.0 

1-7 

.6 

1.4 



1.9 

1.8 



Carbo- 
hydrates 

gm. 



54.1 

11.2 

5-1 

50 
5.o 



72.8 
77.8 
74.1 

77-9 

17.8 

66.2 
79.0 
24.4 
81.9 

78.7 



75-5 
74-3 
77.0 
76.0 
74.6 
79.2 
77-9 



71.9 
71. 1 



Calories 

per 100 
grams. 



326 

167 

37 
69 
27 



25 
366 
326 
900 
752 



353 
355 
356 
348 
82 
62 
397 
35i 
no 

363 
350 



362 
363 
357 
364 
368 
37o 
366 



360 

357 



88 



DIETARY COMPUTER 



TABLE XIV.— Continued. 



Foods 



Wheat Flours — Continued. 

Graham 

Spring wheat 

Winter wheat 



Wheat Preparations: 

Macaroni 

Spaghetti 

Vermicelli 



Breads: 
Corn 
Rye. 



Wheal: 

Brown 

Gluten 

Graham 

White, made with high 

grade patent flour. . 
White, homemade. . . . 

Whole wheat 

Vienna 

Toasted white bread. . 
Zwieback 



Protein 
gm. 



Buns: 

Cinnamon. 
Currant. . . 



Rolls: 

French. 

Vienna. 



Crackers: 
Butter. . 
Cream. . 
Graham. 
Oatmeal 
Oyster. . 
Saltines. 
Soda. . . 
Water . . 



13-3 
11.7 
11. o 



134 
12. 1 
10.9 



7-9 
9.0 



9- 
9- 
9. 

n-5 
9.8 



94 
6.7 



8-5 
8.5 



9.6 

97 
10.0 
11.8 

ii.3 
10.6 

9-8 
10.7 



Fat 
gm. 



2.2 

1.1 

•9 



•9 

4 

2.0 



4-7 
.6 



1.8 
1.4 

1.8 

1.4 
1.6 

•9 
1.2 
1.6 
9.9 



7.2 
7.6 



2-5 
2.2 



10. 1 
12. 1 

94 
11. 1 

10.5 

12.7 

9.1 



Carbo- 
hydrates 

gm. 



71.4 
74-5 
744 



74.1 

76.3 
72.0 



46.3 
53-2 



47.1 
49.8 
52.1 

56.5 
53-3 
49-7 
54-1 
61.2 

73-5 



59-1 
57-6 



55-7 
56.5 



71.6 
69.7 
73-8 
69.0 

70.5 
68.5 

73-1 
71.9 



Calories 

per 100 
grams. 



359 
355 
350 



358 
357 
350 



259 
254 



226 

249 
260 

273 
264 
246 
265 

305 
422 



339 
326 



279 
280 



416 
426 
420 

423 

422 

431 
413 
410 



COMPOSITION AND CALORIC VALUE 89 

TABLE XIV .—Continued. 



Foods 



Cookies: 

Molasses 

Sugar 

Fig bars 

Ginger Snaps . . . 
Vanilla wafers . . 

Doughnuts 

Jumbles 

Pies: 

Apple 

Custard 

Lemon 

Mince 

Squash 

Puddings: 
Indian meal 
Rice custard. . . . 
Tapioca 

Starch: 

Arrowroot 

Cornstarch. 

Sago 

Tapioca 

Sugars, etc.: 
Granulated. . . . 

Powdered 

Lactose 

Maple syrup. . . 

Chocolate 

Cocoa 

Vegetables, cooked: 

Asparagus 

Beans, haricot . 
Beans, string . . 

Beets 

Cabbage 

Carrots 







Carbo- 


Protein 


Fat 


hydrates 


gm. 


gm. 


gm. 


7.2 


8. 7 


75-7 


7.0 


10.2 


73-2 


4.6 


6.6 


69.8 


6.5 


8.6 


76.0 


6.6 


14.0 


71.6 


6.7 


21.0 


53-1 


74 


13-5 


63-7 


3-1 


9.8 


42.8 


4.2 


6.3 


26.1 


3-6 


IO.I 


374 


5-8 


12.3 


3«.i 


4.4 


8.4 


21.7 


5-5 


4.8 


27-5 


4.0 


4.6 


314 


3-3 


3-2 


28.2 

97-5 
90.0 


9.0 


4 


78.1 


4 


.1 


88.0 

100.0 
100.0 
100.0 

71.4 


12.9 


48.7 


30.3 


21.6 


28.9 


37.7 


2.1 


3-3 


2.2 


4.6 


.06 


.65 


.8 


1.1 


1.9 


2.3 


.1 


74 


.61 


.12 


.36 
3-39 


•53 


•17 



Calories 

per 100 
grams. 



410 
413 

357 
407 

439 
428 
406 



272 
178 

255 
286 
180 



175 
183 
155 



390 
360 

352 

354 



400 
400 
400 
286 
611 
497 



47 
22 

21 

40 

5 

17 



90 



DIETARY COMPUTER 

TABLE XIV.— Continued. 



Foods 



Vegetables, cooked — Cont'd 

Cauliflower 

Celery 

Onions 

Parsnips 

Peas 

Potatoes, boiled 

Potato chips 

Potatoes, sweet 

Salsify 

Spinach 

Tomatoes 

Turnips 

Vegetable marrow 



Vegetables, canned: 

Artichokes 

Asparagus 

Beans, baked . . . 
Beans, string . . . 
Beans, Lima. . . . 
Brussei sprouts . 

Corn 

Peas, green 

Pumpkin 

Squash 

Succotash 

Tomatoes 

Fruit and Berries: 

Apple 

Apricot 

Bananas, yellow 
Blackberries. . . . 

Cherries 

Cranberries 

Figs 

Grapes 

Huckleberries. . . 

Lemon 

Muskmelon. . . . 
Xeetarines 



Protein 
gm. 



•9 
•3 

1.2 

•23 

6.7 

2-5 
6.8 

3-o 

1.2 

2.1 
I.05 

.32 
.09 



1-5 
6.9 
I.I 

4.O 

i-5 

2.8 

3-6 

.8 

•9 
3-6 
1.2 



•4 
1.1 

1-3 

i-3 
1.0 

4 



Fat 
gm. 



.1 

.06 
1.8 

•29 
34 

.1 

39-8 
2.1 

.08 
4.1 

.25 
.06 
.04 



.2 

•5 
1.0 

.2 



•5 

".6 
1.0 



1.6 

.6 

•7 



Carbo- 
hydrates 

gm. 



.40 
.80 
4.9 
1.46 
14.6 
20.9 
46.7 
42.1 
9.0 
2.6 
.11 
•65 
.24 



5-o 

2.8 
19.6 

3-8 
14.6 

34 
19.0 

9.8 

6.7 

10.5 

18.6 

4.0 



14.2 

134 

22.0 

10.9 

16.7 

9.9 

18.8 

19.2 

16.6 

8-5 

9-3 

15-9 



Calorics 

per 100 
grams. 



6 

5 

41 

8 

116 

94 

572 

199 

42 

56 

7 

4 

2 



23 

18 

128 

20 

77 
20 
98 

55 
32 

50 
98 

23 



63 

58 
99 
58 
78 

47 
81 
96 

74 
44 
40 
66 



COMPOSITION AND CALORIC VALUE 91 

TABLE XIV .—Continued. 



Foods 



Fruit and Berries: — Cont'd 

Orange 

Peach 

Pear 

Pineapple 

Plums 

Raspberries, red 

Strawberries 

Watermelon 

Grape juice 

Lemon juice 

Orange juice 

Raspberry juice 



Fruit, dried: 
Apples. . . 
Apricots . 
Currants. 
Dates . . . 

Pigs 

Pears. . . . 
Prunes. . . 
Raisins . . 



Fruit, canned, etc.: 

Apricots 

Cherries 

Peaches 

Pears 

Pineapple 

Marmalade, orange. 
Prunes, stewed 



Nuts: 

Almonds 

Pecans, polished 

Walnuts, California, soft 
shell 



Soups, homemade: 

Beef 

Bean 



Protein 
gm. 



8 

7 
6 

4 
o 
o 
o 

4 
35 



1.6 

4-7 
2.4 
2.1 

4-3 
2.8 
2.1 
2.6 



•9 
1.1 

•7 
•3 
•4 
.6 

•5 



21.0 
11.0 

16.6 



4.4 

3-2 



Fat 
gm. 



nil 



2.2 
1.0 

i-7 

2.8 

•3 

2.8 

3-3 



54-9 
71.2 

63-4 



•4 
1.4 



Carbo- 
hydrates 

gm. 



11.6 

9-4 
14.1 

9-7 
20.1 
12.6 

74 
6.7 

15-9 

2.0 

10.8 

49.9 



66. 1 
62.5 
74.2 
78.4 
74.2 
72.9 

73-3 
76.1 



17-3 
21. 1 
10.8 
18.0 
36.4 

84-5 

22.3 



17-3 
13-3 

16.1 



1.1 
94 



Calorics 

per 100 
grams. 



51 
41 
63 

43 

84 

54 
39 

30 

65 

8 

43 
202 



291 
278 
322 

347 
317 
328 
302 
344 



73 
90 

47 

76 

153 

34i 
92 



647 
738 

701 



26 
63 



9 2 



DIETARY COMPUTER 

TABLE XIV.— Continued. 



Foods 



Soups, homemade — Cont'd 

Chicken 

Clam chowder 

Soups, canned: 

Asparagus 

Chicken 

Consomme" 

Corn, cream of 

Mock turtle 

Oxtail 

Pea 

Tomato 

Vegetable 







Carbo- 


Protein 


Fat 


hydrates 


gm. 


gm. 


gm. 


10.5 


.8 


2.4 


1.8 


.8 


6.7 


2.5 


3-2 


5-5 


3-6 


.1 


i-5 


2-5 




•4 


2-5 


1.9 


7.8 


5-2 


•9 


2.8 


4.0 


1-3 


4-3 


3-6 


•7 


7.6 


1.8 


1.1 


5-6 


2.9 




•5 



Calories 

per 100 
grams. 



59 
4i 



61 
21 
12 

58 
40 

45 
5i 
39 
14 



COMPOSITION AND CALORIC VALUE 93 



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DIETARY COMPUTER 



TABLE XVII 

THE NUMBER OF GRAMS OF PROTEIN, FAT AND CARBOHYDRATES 

IN 30 GM. (APPROX. I OZ.) OF THE FOODS OF WHICH THE 

PERCENTAGE IS GIVEN IN TABLE XVI 



Foods 



Barker's Gluten Food "A 1 
Barker's Gluten Food "B' 
Barker's Gluten Food "C" 

Casoid Flour 

Soy Bean Gruel Flour 

Gluten Flour 

Almond Flour 

Protosoy Soy Flour 

Cotton Seed Flour 

Soja Bean Flour 

40' ' c Gluten Flour 

Imported Gluten flour 

Pure Gluten Flour 

Soja Bean Meal 

Protein Preparations 

Sanatogen 

Glidine 

Plasmon 

Soft Breads 

Glutosac Bread 

Protosac Bread 

Hard Breads and Bakery 
Products 

Diabetic Gluten Bread 

Almond Biscuit 

Almond Shortbread 

Casoid Biscuit, No. 2 

Casoid Rusks 

Cocoanut Biscuit 

Ginger Biscuit 

Kalari Batons 



3- 
4- 
5- 

6. 

7- 
8. 

9- 
10. 

1 1. 
1.:. 

13- 
I L. 



1,V 
16. 

17- 



13. 

19. 



20. 
21. 

22. 

23. 
24. 

25. 

26. 

27. 



Protein 


Fat 


Carbo- 
hydrates 


gm. 


gm. 


gm. 


26.07 


0.15 


1.38 


25-53 


0.18 


2.16 


25-23 


0.18 


2.58 


24-75 


0.4S 


0-93 


12.93 


6.42 


7-47 


13-89 


0-33 


12.87 


15.09 


4-44 


5-37 


12.81 


0.51 


13-92 


14-73 


3-8i 


6-39 


12.69 


5.46 


7-74 


13. 11 


0.27 


13.80 


22.89 


0.27 


3-54 


13-17 


o.33 


13-32 


12.30 


6.00 


7-5o 


24.03 


0.03 


1.26 


27.42 


0.24 


0.30 


23.61 


0.81 




8.22 


0.81 


10.83 


9-75 


9.48 


11. 10 


21.93 


0.15 


4.29 


8.49 


8.40 


11.04 


5-85 


15-63 


6.21 


17-34 


7-65 


1.68 


H-34 


9.69 


6.24 


4.98 


18.39 


4.92 


5-13 


17.58 


5-43 


12.96 


11.70 


2.22 



Calories 

in 30 

gm. (ap- 

prox. 1 

oz.) 



112 
112 

113 
107 

139 
IIO 
122 
III 
119 

131 
IIO 
108 
IO9 
133 



IOI 

113 

102 



83 
169 



106 

154 
189 

145 
158 
205 

185 
166 



COMPOSITION AND CALORIC VALUE 107 



TABLE XVII— Continued. 



Foods 



Hard Breads, etc. — Continued 



28. 
29. 
30. 
3i. 
32. 
33- 
34- 
35- 
36. 
37- 
38. 

39- 
40. 
41. 

42. 

43- 



44. 

45- 
46. 



47 
48 

49 
5o 
5i 

52 
53 
54 
55 
56 
57 



Kalari Biscuit 

Alpha Best Diabetic Wafer 

Proto Puffs, No. 1 

Proto Puffs, No. 2 

Protosoy Diabetic Wafers . 

Salvia Sticks 

Akoll Biscuits 

Wheat Nuts 

Gluten Bread Sticks 

Gluten Cookies 

Potato Gluten Biscuit .... 

Pure Gluten Biscuit 

80% Gluten Biscuit 

Caraway Biscuit for Diabe- 
tics 

Gluten Butter Biscuit. . . . 
Walnut Biscuit for Diabetics 

Breakfast Foods 

Wheat Protein 

Granules 

Pure Gluten Cereal 



Nut Preparations 

Peanut Butter 

Premier Peanut Butter . . 

Penolia 

Malted Nuts , 

Malted Nut Pood 

Almond Butter (Sanitas) 

Nut Bromose 

Nut Meal 

Nuttolene 

Nut Butter 

Protose 



Miscellaneous Preparations 

58. Dr. Bouma Sugar-Free Milk 

59. Sugar-Free Milk 



Protein 



gm. 



17.07 

19.83 
22.89 
16.98 
12.93 
11.76 

16.35 
6.30 
10.77 
7.92 
24.00 
14.49 
24.72 

10.68 

13.23 
66.27 



12.03 

13-65 
13.11 



8-43 
8.91 
8.97 
7.11 
7.41 
6.51 

5-13 
8.70 

3-Si 
8.64 
6.78 



0.72 
1. 71 



Fat 



gm. 



9.42 
4.08 
0.87 
0.63 

7-47 
6.24 
8.22 
6.69 
2.16 
4.80 
0.12 
0.99 
0.27 

11.25 

9.96 

17.16 



0.30 
0.48 
0.48 



14.91 

13.11 
14.01 

8.28 
12.81 
18.45 

8.04 

15-51 
6-54 

15.15 
2.76 



1-59 
2.16 



Carbo- 
hydrates 

gm. 



0.51 

3-39 
3.21 
9.21 
6.36 
7.20 
2.04 
13.89 

13-74 
14.94 

3.18 

11.73 
1.32 

5.25 
3.8i 
3-69 



14.91 
13.08 
13-32 



4.41 

5-64 

3-99 

13.17 

8.25 

3-45 

11.82 

3.63 
1.89 
4.27 
1.08 



Calorics 

in jo 

gm.(ap- 

prox. 1 

oz.) 



155 
130 
112 
no 
144 
132 
148 
141 
117 

135 
no 
114 
107 

167 

158 
194 



no 
in 
no 



186 
176 
178 
156 
178 
206 
140 
189 

82 
188 

56 



^7 
26 



io8 



DIETARY COMPUTER 



TABLE XVIII 

AVERAGE RELATIVE CARBOHYDRATE CONTENT OF FOOD 1 



Foods 



A nimal Products: 

All ordinary meats, poultry and game (ex- 
cept those specified) 

Brains, bone marrow, pig's feet, gelatin, 
sweetbreads, tongue, eggs, beef juice, and 
true meat extract 

Camembert, Cheddar, Edam, Munster, 
Roquefort, and Swiss cheese 

Tripe, dried beef, and beef kidneys 

Bologna sausage 

(range 0.2-3.1) 

Pork sausage 

(range 0-8.6) 

Beef liver 

Neufch&tcl cheese 

Kephir 

Skimmed milk cheese 

(range 0-9.0) 

Full cream cheese 

(range 1. 1-4.0) 




1 Taken from the Report of the Connecticut Agricultural Experi- 
ment Station. Section I. "Diabetic Foods": 

"This table has been prepared to show the average carbohydrate 
content of the commonly used foods. The foods are arranged in 
groups of somewhat similar character, in each case in the order of 
carbohydrate content. Many foods show a wide range in carbo- 
hydrates, and in such cases the range is given in parentheses. In 
certain instances too much value must not be given to the averages 
here published. Sausage, for instance, frequently is starch-free 
except for the small amount contained in the spices used, but more 
commonly it is loaded up with cereal or potato starch, sometimes 
over 8 per cent. The same variation, though a natural one, is 
shown by many vegetables, such as turnips, squash, potatoes, and 



CARBOHYDRATE EQUIVALENTS 109 



TABLE XVni.— Continued. 



Foods 



Animal Products — Continued. 

Chicken liver 

Pineapple cheese 

Frankfort sausage 

(range 0-6.6) 

Cottage cheese 

Goose liver 

Cream 

Buttermilk 

Sheep liver 

Milk 

Skimmed milk 

Whey 

Koumiss 

Condensed milk, unsweetened 

Calf 's-foot jelly 

Condensed milk, sweetened 

Fish and Shellfish: 

All common varieties except those specified 

Canned shrimp and lobster 

Crayfish 

Crabs 

Clams, long 

Shad roe 

Scallops 

(range 1. 1-5.6) 
Oysters 

(range 1.8-6.7) 




2.4 
2.6 
34 

3-6 

37 

4-5 
4.8 

5-o 
5-o 
5.o 
5-o 
5.o 
11 

17 
54 



o 
trace 
1.0 
1.2 
2.0 
2.6 
34 

3-7 



Weight of food 
c ontaining 
same amount 
of carbohy- 
drate as 10 
gm. wheat 
bread 

gm. 



221 

204 

156 

(X-80) 

147 
143 
118 
in 
106 
106 
106 
106 
106 
48 

31 
10 



530 
442 
265 
204 
156 
(482-95) 
143 



mushrooms. The sugar content of the different fruits also is vari- 
able. 

"The last column of this table gives the amount of the particular 
food equivalent in carbohydrate content to 10 grams (about }4 of 
an ounce) of wheat bread, an average of 53 per cent of carbo- 
hydrates being assumed for the latter. Naturally, the higher the 
equivalent value, the more useful is the food in a strict diabetic 
dietary." 



no 



DIETARY COMPUTER 



TABLE XVIII— Continued. 



Foods 



Fish and Shellfish — Continued 

Mussels 

Clams, round 

Sturgeon caviare 

Oils and Fats: 

Butter, lard, tallow, oleomargarine, cod 
liver oil, olive oil and other edible oils . . 

Cereals (whole grains): 

Buckwheat 

Millet 

Oats, hulled 

Corn, maize 

Barley 

Wheat 

Rye 

Rice, hulled 

Rice, polished 

Flours, Meals, etc.: 

Soy bean meal 

Pea flour 

Acorn meal 

Barley flour 

Oat meal 

Graham flour 

Kafir corn flour 

Entire wheat flour 

Prepared wheat flour 

Self-raising buckwheat flour 

Corn meal 

Wheat flour 

Pop corn, popped 

Buckwheat flour 

Rye flour 

Rice flour 



Carbo- 
hydrates 



r o 



4.1 

4-7 

8.0 



61 
68 
69 
69 
70 

/i 

72 

77 
79 



34 
57 
64 
66 
67 
67 
70 

71 
73 
73 
74 
75 
77 
78 
78 
79 



Weight of food 
containi ng 
same amount 
of carbohy- 
drate as 10 
gm. wheat 
bread 

gm. 



129 

113 
66 



16 
9 



CARBOHYDRATE EQUIVALENTS in 



TABLE XVIII.— Continued. 



Foods 



Flours, Meals, etc. — Continued 

Cassava meal 

Potato starch 

Sago starch 

Tapioca and arrowroot .... 

Banana 

Cornstarch 

Pastes: 

Noodles 

Vermicelli 

Macaroni 

Spaghetti 

Cereal Breakfast Foods: 

Rolled oats 

Holland rusk 

Ralston Health Food 

Quaker wheat berries 

Wheatlet 

Force 

Cracked wheat 

Pettijohn's Breakfast Food. 

Malt Breakfast Food 

Cream of wheat 

Triscuit 

Grapenuts 

Zest 

Farina 

Wheatena 

"Maple-Flake" 

"Shredded Wheat Biscuit". 

Hominy 

Puffed rice 

Toasted corn flakes 

Breads, Crackers and Pastry: 
Peanut bread 




81 
81 
81 
84 
85 
85 



72 
72 
73 
74 



64 

72 
72 
72 
74 
74 
74 
74 
75 
75 
75 
75 
75 
75 
76 
76 
76 
78 
80 



20 



Weight of food 
c onta ining 
same amount 
of carbohy- 
drate as 10 
gm. wheat 
bread 



gm. 



27 



112 



DIETARY COMPUTER 



TABLE XVIII.— Continued. 



Foods 



Bread, Crackers and Pastry — Continued 

Acorn bread 

Cassava bread 

Peanut zwieback 

Whole rye bread 

Mince pie 

(range 30-40) 

Apple pie 

Corn bread 

Brown bread 

Whole wheat bread 

Graham bread 

Doughnuts 

(range 45-63) 

Rye bread 

Wheat bread 

Rolls 

.Toasted bread 

Cake, except fruit cake 

(range 52-78) 
Jumbles 

(range 53-71) 

Alfalfa bread 

Fruit cake 

Macaroons 

(range 57-70) 
Crackers 

(range 63-81) 
Vanilla wafers 

(range 63-77) 
Cookies 

(range 61-82) 

Zwieback 

Ginger snaps 

(range 71-80) 
Ice cream cones 




27 
27 
28 

35 
38 

43 
46 

47 
49 
51 

52 

53 

53 
56 
61 

63 

63 

64 
64 
64 

7i 
7i 
73 

74 

75 

77 



Weight of food 
containing 
same amount 
of carbohy- 
drate as 10 
gm. wheat 
oread 



gm. 



20 
20 
19 
15 

14 
18-12 

12 

12 

II 

II 

10 

10 
12-8 

10 

10 

9 

9 

8 
10-7 

8 
10-7 

8 

8 

8 

9-8 

7 
8-6 

7 
8-7 

7 
9-6 

7 
7 



CARBOHYDRATE EQUIVALENTS 113 



TABLE XVIII.— Continued. 



Foods 



Syrups, Sugars, etc.: 

Molasses 

Syrup 

Maple syrup 

Honey 

Maple sugar 

Brown sugar 

Candy 

Granulated or powdered sugar 

Fresh Vegetables: 

Lettuce 

Cucumbers 

Spinach 

Asparagus 

Rhubarb 

Endive 

Vegetable marrow 

Sorrel 

Sauerkraut 

Beet greens, cooked 

Celery 

Tomatoes 

Brussels sprouts 

Watercress. . . , 

Sea-kale 

Okra 

Cauliflower 

Eggplant 

Cabbage 

(range 3-6.5) 
Radishes 

(range 2.7-7.5) 

Leeks 

Mushrooms 

(range 2-18) 
Pumpkins 

(range 3.14) 



Carbo- 


Weight of food 


hydrates 


containin g 




same amount 




of carbohy- 




drate as 10 




gm. wheat 




bread 


% 


gm. 


69 


8 


70 


8 


71 


7 


78 


7 


78 


7 


83 


6 


96 


6 


100 


5 


2.2 


241 


2-3 


230 


2.3 


230 


2.4 


221 


2.5 


212 


2.6 


204 


2.6 


204 


3-0 


177 


3-0 


177 


3-2 


166 


3-3 


161 


3-3 


161 


34 


156 


3-7 


143 


3-8 


139 


4.0 


133 


4-3 


123 


4-3 


123 


4-7 


113 




(177-82) 


5 


196 




(196-71) 


6 


88 


6 


88 




(265-30) 


6 


88 




(177-38) 



ii 4 



DIETARY COMPUTER 



TABLE XVIII— Continued. 



Foods 



Fresh vegetables — Continued 
String beans 

(range 3.9-10) 
Turnips 

(range 2.3-18) 
Kohl-rabi 

(range 3-5~i4) 

Oyster plant 

Rutabagas 

(range 3.12) 

Truffles 

Squash 

(range 3.15) 
Beets 

(range 6.10) 
Carrots 

(range 5.9-1 1.5) 
Onions 

(range 4-14) 

Parsnips 

(range 6-14) 

Chicory 

Peas 

Artichokes 

Yams 

Corn 

Potatoes 

(range 13-27) 

Lima beans 

Sweet potatoes 

Soy beans 

(range 19.3-39-°) 

Dried Vegetables: 

Beans 

Cow peas 

Peas 



Carbo- 


Weight of food 


hydrates 


con taining 




same amount 




of carbohy- 




drate as 10 




gm. wheat 




bread 


/o 


gm. 


6 


88 




(136-53) 


6 


88 




(230-30) 


7 


76 




(151-38) 


7 


76 


7 


76 




(177-44) 


7 


76 


8 


66 




(177-35) 


9 


59 




(88-53) 


9 


59 




(90-46) 


9 


56 




(133-38) 


11 


48 




(88-38) 


15 


35 


15 


35 


16 


33 


16 


33 


19 


27 


20 


27 




(41-20) 


22 


24 


26 


20 


28 


19 




(27-14) 


55 


10 


55 


10 


58 


9 



CARBOHYDRATE EQUIVALENTS 115 



TABLE XVIII.— Continued. 



Foods 



Dried vegetables — Continued 

Lentils. , 

Lima beans 

Canned Vegetables: 

Beans, haricots verts 

Asparagus 

(range 1.6-3.3) 

Brussels sprouts 

Okra 

Tomatoes 

(range 1.0-4.5) 
String beans 

(range 1.5-4.5) 
Macedoine, mixed vegetables 

(range 1.9-5.0) 

Artichokes 

Pumpkins 

(range 3-6-7-3) 

Peas 

Squash 

(range 3.6-12.8) 
Beans, haricots flageolets 

(range 9.8-12.4) 
Lima beans 

(range 9.6-16.5) 

Baked beans 

Red kidney beans 

Corn 

(range 11. 7-25.1) 
Succotash 

(range 13.9-2 1.3) 

Pickles and Condiments: 

Distilled vinegar 

Cider vinegar 

Cucumber pickles 

Olives, ripe 



Carbo- 


Weight of food 


hydrates 


cont aining 




same amount 




of carbohy- 




drate as 10 




gm. wheat 




bread 


% 


gm. 


59 


9 


66 


8 


2.0 


265 


2 -3 


230 




(331-161) 


2.9 


183 


2.9 


183 


3-0 


177 




(530-118) 


3-3 


161 




(353-118) 


3-9 


136 




(279-106) 


4-4 


120 


6 


88 • 




(147-73) 


10 


53 


10 


53 




(147-41) 


11 


48 




(54-43) 


13 


4i 




(55-32) 


17 


3i 


17 


3i 


18 


29 




(45-2i) 


18 


29 




(38-25) 







0.25 


2120 


2.7 


196 


4-3 


123 



n6 



DIETARY COMPUTER 

TABLE XVIII— Continued. 



Foods 



Pickles and Condiments — Continued 

Capers 

Prepared mustard 

Ketchup 

(range 4-15) 

Spiced salad vinegar 

Horseradish 

Olives, green 

Chili sauce 

Spiced pickles 

Fruits and Berries: 

Strawberries 

Grapefruit 

Alligator pear 

Lemons 

Watermelons 

Blackberries 

Cranberries 

Peaches 

Muskmelon 

Raspberries 

Wortleberrics 

Apples 

Pears 

Apricots 

Gooseberries 

Mulberries 

Pineapple 

Currants 

Oranges 

Mangoes 

Grapes 

Nectarines 

Cherries 

Figs • 

Huckleberries 

Plums 



Carbo- 


Weight of food 


hydrates 


con 


tain mg 




same amount 




of 


carbohy- 




drate as 10 




gm. 


wheat 




bread 


< ■ 
/o 




gm. 


5 




106 


5 




106 


10 




55 




( 


[77-20) 


10 




53 


11 




48 


12 




44 


20 




27 


21 




25 


5 




106 


6 




88 


7 




76 


7 




76 


7 




76 


8 




66 


8 




66 


9 




59 


10 




53 


10 




53 


10 




53 


11 




48 


11 




48 


12 




44 


12 




44 


12 




44 


12 




44 


13 




41 


13 




4i 


13 




4i 


15 




35 


15 




35 


17 




3i 


17 




3i 


17 




3i 


17 




3i 



CARBOHYDRATE EQUIVALENTS 117 



TABLE XVIII.— Continued. 



Foods 



Fruits and Berries — Continued 

Pomegranates 

Prunes 

Bananas 

Persimmons 

Dates 

Dried Fruits: 

Apricots 

Apples 

Peaches 

Pears 

Prunes 

Currants 

Figs. 

Raisins 

Citron 

Dates 

Raspberries 

Canned Fruit: 

Peaches 

Blueberries 

Pineapple. 

(range (6.25) 

Apricots 

Pears 

Cherries 

Crab apples 

Blackberries 

Jams, Preserves and Marmalade 

Apple butter 

Gooseberry 

Plum 

Peach 

Currant 



Carbo- 


Weight of food 


hydrates 


containing 




same amount 




of carbohy- 




drates as 10 




gm. wheat 




bread 


% 


gm. 


17 


31 


19 


28 


20 


27 


32 


17 


54 


10 


63 


8 


66 


8 


70 


7 


73 


7 


73 


7 


74 


7 


74 


7 


76 


7 


78 


7 


78 


7 


80 


7 


11 


48 


13 


41 


15 


35 




(88-21) 


17 


3i 


18 


29 


21 


25 


54 


16 


56 


9 


47 


11 


55 


10 


57 


9 


59 


9 


60 


9 



n8 



DIETARY COMPUTER 



TABLE XVI1L— Continued. 



Foods 



Jams, Preset -Cant'd 

Strawberry 

Tomato 

Ra 

Apri< ot 

Pineapple 

i Grange 

Quince 

Grape 

fruit 

Blackberry 

Chei ry 

Jellies: 

Cranberry 

( Grange 

Grape 

Apple 

Barberry 

Currant 

Strawberry 

Quince 

Raspberry 

Plum . . . .* 

Peach 

Pineapple 

Cherry 

Guava 

Strawberry 

Lime 

Blackberry 

Currant 

Raspberry 

Peach . . ! 

Quince 



Car bo- 


Weight of food 


ll vd rates 


com 


a 1 n 




same at 




: 






drate as 10 




rms 


w h t a i 






i 






P* 


61 




9 


01 




9 


6a 




Q 


04 




8 


65 




S 


66 




8 


66 




8 


67 




8 


68 




a 


7i 




7 


71 




7 


55 




10 


6a 




9 


63 




8 


64 




8 


64 




8 


64 




8 


64 




S 


65 




8 


65 




8 


67 




8 


68 




8 


69 




8 


7i 




7 


8a 




6 



7 


7o 


8 


66 


9 


59 


9 


59 


ui 


53 


10 


53 



CARBOHYDRATE EQUIVALENTS 119 



TABLE XVIIL— CanHn 



Food 



Fruit J uices — Continued 

Apple 

Plum 

Orange 

Pineapple 

Cherry 

Huckleberry 

Grape (commercial) . . , 



Nuts: 

Butternuts 

Java almond 

Pignolias 

Brazil nuts 

Paradise nuts 

Walnuts, black 

Hickory nuts 

Pecans 

Filbert 

Beechnuts 

Walnuts, s ft shell 

Almonds 

Pistachios 

Peanut butter 

Pine nuts other than pignolias. 

Peanuts 

(range I3-37) 

Cocoanuts , 

Prepared cocoanut 

Chestnuts, fresh 

Acorns, fresh 

Acorns, dried 

Chestnuts, dried 

Lichi nuts , 



Soups: 

Bouillon, consomme and julienne 
Beef 



Car bo- 



ll 
II 

13 
*3 

14 
14 

IS 



3*5 

4.1 


9 
10 
10 
11 
1 1 
12 

13 

15 
16 
16 

17 

17 



25 
32 
40 

50 
6S 

72 
78 



:race 
1.1 



Weig 

same 

of carboky- 

■ as 10 

. :;• /.* t c' t 



48 
48 

41 
41 
38 

29 



151 

1 2Q 

88 

59 
53 
53 
48 
48 
44 
41 
35 
55 
33 
3i 
3i 
24 
(41-14) 
21 

17 

13 
11 

8 
7 
7 



482 



120 



DIETARY COMPUTER 



TABLE XVIII.— Continued. 



Foods 



Soups — Continued 

Chicken 

Mock turtle 

Green turtle 

Oxtail 

Chicken jumbo 

Cream of celery 

Cream of asparagus 

Meat stew 

Mulligatawny 

Cream of pea 

Clam chowder 

Cream of corn 

Pea 

Tomato 

Bean 

-alcoholic Beverages: 
Tea (0.5 oz. to 1 pt. water) . . 
Coffee (1 oz. to 1 pt. water). 
Cocoa (0.5 oz. to 1 pt. v 
Cider 

(range 0.13-5) 
Cocoa (0.5 oz. to 1 pt. milk) . 

Cream or lemon soda 

Sarsaparilla 

Birch beer 

Ginger beer 

Root beer 

Miscellaneous: 

Plain chocolate 

Cocoa nibs roasted 

Baking powder 

(range 0-51.5) 
Mincemeat, homemade 



Carbo- 


Weight of food 


h xdratcs 


contain 1 ng 




same amount 




of 


carbohy- 




drate as 10 




gm 


s. iv heat 




bread 






gm. 


1.8 




294 


2.S 




189 


3-9 




136 


4-3 




i-3 


4-7 




113 


5 




106 


6 




88 


6 




88 


6 




88 


6 




88 


7 




76 


8 




66 


^ 




66 


9 




59 


9 




59 


0.6 




883 


0.7 




757 


1.1 




482 


4-5 




118 
(X-39) 


6 




88 


7 




76 


7 




76 


8 




66 


8 




66 


9 




59 


25 




21 


28 




19 


32 




17 

(X-10) 


32 




17 



CARBOHYDRATE EQUIVALENTS 121 



TABLE XVIII.— Continued. 



FOODS 



Miscellaneous — Continued 

Cocoa 

Milk chocolate 

Milk cocoa 

Custard powders 

Mincemeat, compressed. . . 

Sweet chocolate 

Jelly powders 

Ice cream powders (Jell-O) 



Carbo- 
hydrates 


Weight of food 
containing 




same amount 




of carbohy- 
drates as 10 




gm. wheat 

bread 


7o 




gm. 


38 




14 


51 




10 


52 




10 


59 
60 

67 

89 
96 




9 
9 
8 
6 
6 



PART III 



Weights and Measures — Computed Recipes. 1 

Weights and Measures 

Avoirdupois Weight 



Troy grains 
(gr.) 

27.34375 
437-5 
7000. 



Drams 
(dr.) 

1 

16 

256 



Ounces 
(oz.) 



I 

16 



Pound 
(lb.) 



Metric 
Equivalent 
Grams 

1.7705 
28.328 
■ 453-25 



A pothecaries ' Measure 



60 minims (^l) =1 fluid dram, 1 f 3 . 

8 fluid drams = 1 fluid ounce, 1 f § 

16 fluid ounces =1 pint, pt 

2 pints =1 quart, qt 

4 quarts =1 gallon, gal 



Metric Equivalent 
Cubic centimeters 



Domestic Measures 



3-75 

29.57 

473-H 

946.00 

3785.00 



The standard measuring cup, which is the size 
upon which the calculations in the following recipes 
are based, holds one-half pint or 8 ounces. Stand- 

1 In order to keep this book as small as possible, the methods of 
combining ingredients are only given for those recipes which will 
not be found in nearly all cook-books. 

122 



WEIGHTS AND MEASURES 123 



ardized tablespoons hold one-half ounce and the 
majority of ordinary kitchen tablespoons hold about 
the same amount, though they vary somewhat. 
Standardized teaspoons hold 1 fluid dram or y% °f 
an ounce, but the average kitchen teaspoon holds 
somewhat more, 3 teaspoonfuls being about equi- 
valent to 1 tablespoonful. This being the size 
teaspoon in common use, the teaspoonful is con- 
sidered, in the following calculations, as being £ 
of an ounce. 

As all foods are not of the same weight, measured 
quantities do not always weigh the number of ounces 
or grams that correspond with the measure, there- 
fore the weights of the food materials used for the 
following recipes are given either in Table XIX or 
in the recipes. The weights stated are the actual 
weights of the amounts of material used by the 
author in testing the recipes and are not based on 
the approximate relation of the measures to each 
other mentioned in the preceding paragraph. How- 
ever, to obtain a food containing the exact amount 
of material specified by weight it is necessary to 
weigh the ingredients since: (1) kitchen utensils are 
not accurate and those of similar kind are not always 
the same size; (2) people seldom get exactly the 
same weight for given measures ; (3) different samples 
of the same kinds of foods — even flours and sugars 
of the same variety — may vary somewhat in weight. 
(4) A tablespoonful may be so nearly 15 grams that, 
unless the food has a high caloric value or contains 
some ingredients that has to be restricted in the 
diet, it is hardly worth while considering the differ- 



124 



DIETARY COMPUTER 



ence, but when a large amount, as a cupful, is used 
the difference is so much larger that it has to be 
considered. Such a degree of exactness is, however, 
seldom necessary except for scientific requirements 
and occasionally for special patients. 

Abbreviations. — The following abbreviations arc 
used: tbs. = tablespoonful, ts. = teaspoonful, st.= 
saltspoonful, gms. = grams, oz. = ounce. 

TABLE XIX 



Food 



Bran 

Bread crumbs, fresh 

Slightly stale 

Very stale 

Butter 

Butter 

Cornmeal 

Cornmeal 

Cornstarch 

Cornstarch 

Cracker crumbs 

Cracker crumbs 

Cream, average 

Cream, thick 

Currants, dried 

Egg, x uncooked 

white, uncooked 

yolk, uncooked 

Flour, wheat, unsifted 

Flour, wheat, sifted. 
Gelatin, granulated 

Gelatin, granulated 

Lactose 

Milk, condensed, unswect 
ened 



Measure 



i cup 
i cup 
I cup 
i cup 
i cup 
i tbs. 
i cup 
i tbs. 
i cup 
i tbs. 
i cup 
i tbs. 
i cup 
r cup 
i cup 
i 
i 
i 

i cup 
i cup 

I package or 
about 2 tbs. 
i ts. 
i tbs. 

i cup 



4 p proximate 
Weight 

gms. 



75 
50 
6o 
90 
226.80 

15 
145 

10 
130 

9 
120 

7-50 
230 

215 
135 

50 

29 

21 
120 
113.40 

20 

4 
10 

230 



A pproximate 
Equivalent 
in Ounces 



*■ y 10 

3H 
8 



4^ 



'3 

iX 

X 

<\yi (scant) 
4 

H 

y % 



1 There is considerable variation both in the weight of eggs as a 
whole and in the relative proportion of white and yolk. 



RECIPES 



125 



TABLE XIX.— Continued. 



Food 



Milk, whole 

Molasses 

Olive oil 

Olive oil 

Raisins, seeded. . . 
Sugar, granulated 
Sugar, granulated 
Sugar, powdered . 
Sugar, powdered . 
Tapioca 



Measure 



cup 
cup 
cup 
tbs. 
cup 

1 cup 
tbs. 

1 cup 
tbs. 
cup 



Approximate 
Weight 

gms. 



240 
330 
213 

13.50 
162 
224 

15 
160 

10 
190 



Approximate 
Equivalent 
in Ounces 



8H 
VA 



5H 
A 

6K 



COMPUTED RECIPES 



Recipes 


Protein 
gms. 


Fat 

gms. 


Carbo- 
hydrates 

gms. 


Caloric s 


BEVERAGES 

Cocoa: 

Cocoa 2 ts. (7 gms.) 


5-94 


2.02 
7.20 


2.63 
5.00 

9.00 


35 
20 


Sugar 1 t 


Boiling water ]/^ cup 




Scalded milk A cup 


124 




Total 


745 


9.22 


16.63 


179 




Cocoa with Malted Milk: 

Cocoa 1 t. (3.50 gms.) 

Salt, few grains, if desired 

Sugar it 

Malted milk 1 tb. (9 gms.). . . . 
Boiling water ^ cup 


•75 
1.24 


I.OI 

' .81 


1.32 

5.00 
6-37 


18 

20 

38 


Total 


1.99 


1.82 


12.69 


76 













126 



DIETARY COMPUTER 



Recipes 



beverages — Continued 

Chocolate: 
Chocolate I square (i ounce).. 

Sugar i t 

Boiling water 2 tbs 

Milk, scalded, I cup 

Total 

Egg Lemonade: 

Egg i 

Sugar 2 tbs 

Lemon juice 2 tbs 

Water 2-4 cup 

Total 

Eggnog: 

Egg 1 

Sugar }i tb 

Salt few grains 

Milk >4 cup 

Sherry 2 tbs. (Alcohol 15.95 % 
4.78 gms.) 

Total 

Egg Orangeade: 

Egg 1 

Sugar 1 tb 

Orange juice ]/i cup 

Lemon juice it 

Water j^ cup 

Total 



Protein 



gms. 



3.87 
7.92 



11.79 



6.70 



6.70 



6.70 

5-94 
.03 



12.67 



6.70 



6.70 



Fat 



gms. 



14.61 
9.60 



24.21 



5-25 



5-25 



5-25 
7.20 



12.45 



5-25 



5-25 



Carbo- 
hydrates 

gms. 



Calories 



9.09 
5.00 

12.00 



26.09 



30.00 
.60 



30.60 



11.25 
9.00 

•53 



20.78 



15.00 

12.96 

.01 



27.97 



183 
20 

166 

369 



74 

120 

2 



196 



74 
45 

124 

36 
279 



74 
60 

52 



186 



RECIPES 



127 



Recipes 



BISCUITS, MUFFINS, CAKE, ETC. 

Baking Powder Biscuit (4 biscuits) 

Flour 1 cup 

Baking powder 2 ts. (8 gms.). . 

Salt l A t 

Butter I tb 

Milk % cup 

Total 

Bran Biscuit (10 biscuits): 

Bran 2 cups (150 gms.) 

Flour 1 cup 

Soda it 

Molasses 6 tbs. (100 gms) 

Milk 1 cup 

Eggs 2 

Total 

Cornmeal Gems (6 gems) : 

Flour 1 cup (120 gms.) 

Corn meal }4 cup (80 gms.). . . 

Sugar Y$ cup 

Baking powder 4 ts. (16 gms.) 

Salt y 2 t 

Milk 1 cup 

Egg 1 

Butter 1 tb 

Total 

Wheat Muffins (8 muffins) : 

Flour 2 cups (240 gms.) 

Sugar 2 tbs 

Salt 1 st 

Baking powder 4 ts. (16 gms.) 

Butter 2 tbs 

Milk 1 cup 

Eggs 2 

Total 



Protein 



gms. 



I5-96 



.15 
2.97 



19.08 



24.30 
15.96 

2.40 

7.92 

13.40 



63.98 



I5-96 



7.92 

6.70 

•15 

38.09 



31.92 



•30 

7.92 

13.40 



53-54 



Fat 



gms. 



1.80 



12.70 
3.60 



18.10 



7-50 
1.80 



9.62 
10.50 



29.42 



1.86 
1.52 



9.60 

5-25 
12.70 



30.93 



Carbo- 
hydrates 

gms. 



3.60 



25-50 

9.60 

10.50 



87.24 
2.56 



4.50 



94-30 



84.30 
87.24 

69.30 
12.00 



252.84 



87.24 

60.32 

80.00 

5-12 

12.00 



49.20 



244.68 



174 
30 

5 
12 



48 
00 

12 

00 



Calories 



221.60 



429 
10 

115 
62 

616 



502 
429 

287 
166 
148 

1532 



429 

284 

320 

20 

l66 

74 
115 

1408 

858 
120 

20 

231 
166 
148 

1543 



128 



DIETARY COMPUTER 



Recipes 



BISCUITS, MUFFINS, etc. — Cont'd 

Sponge Cake (4 cakes) : 

Eggs 4 

Sugar, powdered, 1 cup (160 

gms.) 

Flour $i cup (90 gms.) 

Baking powder 1 t (4 gms.) . . . 

Salt J? St 

Lemon juice with a little rind 
1 tb 

Total 

BREAD PUDDINGS, TOAST 

Bread Pudding (3 servings) : 
Bread crumbs 1 cup (60 gms.). 

Sugar 2 tbs 

Salt y 2 st 

Seeded raisins 3 tbs 

Milk, scalded, 1 cup 

Butter 1 tb 

Egg 1 

Total 

Bread and Apple Pudding (2 serv- 
ings) : 
Bread crumbs 1 cup (60 gms.). 

Apple sliced 1 (150 gms.) 

Cinnamon % t 

Salt % t 

Sugar 4 tbs 

Butter 2 tbs 

Boiling water % cup 

Total 



Protein 



gms. 



26.80 



H-73 



38.53 



540 



.78 
7.92 

•15 
6.70 



20.95 



540 
.60 



•30 



6.30 



Fat 



gms. 



21.00 



1-35 



22.35 



.78 



•99 

9.60 

12.70 

5-25 



29.32 



.78 
•75 



25.50 



27.03 



Carbo- 
hydrates 

gms. 



160.00 

6543 
1.28 



•30 



227.01 



32.94 
30.00 

22.83 
12.00 



97-77 



32.94 
21.30 



60 



00 



114.24 



Calories 



296 

640 
321 

5 



1 263 



160 
120 

103 

166 

115 

74 

738 



160 
94 



240 
231 



725 



RECIPES 



129 



Recipes 



BREAD PUDDINGS, ETC. — Cont'd. 

Bread and Cheese Souffle (3 serv- 
ings) 

Bread crumbs I cup (60 gms.). 

Milk 1 cup 

Salt Kst 

Pepper 

Butter 1 tb 

Eggs 2 

Cheese (American pale) grated 
}i cup_(6o gm.) 

Total 

Bread and Chocolate Pudding (2 
servings) : 
Bread crumbs K cup (30 gms.). 

Milk, scalded, 1 cup 

Sugar 2% tbs 

Chocolate (square) 1 oz 

Salt y% st 

Egg 1 

Vanilla ^t 

Total 

Bread {Queen) Pudding (2 serv- 
ings) : 
Bread crumbs y cup (30 gms.) 

Milk, scalded, 1 cup 

Sugar 3 tbs 

Butter y 2 tb 

Salt y 8 st 

Lemon 1 t 

Grated rind of % lemon. .... 
(Cover with meringue, see p.133 

Total 



Protein 



gms. 



54° 
7.92 



.15 
13.40 

17.28 



44-15 



2.70 
7.92 

3.87 
6.70 



21.19 



2.70 
7.92 

.07 



10.69 



Fat 



gms. 



.78 
9.60 



12.75 
10.50 

21.54 



55.17 



•39 
9.60 

14.61 
5-25 



29.85 



•39 
9.60 

6-35 



16.34 



Carbo- 
hydrates 

gms. 



32.94 
12.00 



.18 



45-12 



16.47 
12.00 

37.50 
9.09 



75.06 



16.47 
12.00 
45.00 



.10 



Calories 



73-57 



160 
166 



115 
148 

264 



80 
166 

150 
123 

74 



593 



80 
166 
180 

57 



483 



130 



DIETARY COMPUTER 



Recipes 


Protein 
gms. 


Fat 

gms. 


Carbo- 
hydrates 

gms. 


Calories 


BREAD PUDDINGS., ETC. — Cont'd 

Cream Toast: 
Toast 2 pieces each 3xi^+K 

(20 gms.) 
Butter K tb 


2.30 
.07 
49 

3-96 

6.82 


•32 

6-35 

•05 

4.80 


12.24 

2.72 
6.00 


61 

57 


Flour Y* tb. (3.75 gms.) 

Salt yi st 


13 


Milk >a cup 


83 






Total 


11.52 


20.96 


214 






CORNSTARCH AND IRISH MOSS 
DESERTS 

Cornstarch Blanc Mange: 

Cornstarch \}4 tbs. (14 gm.). . 
Sugar 1 }4 tbs 


7.92 
4.20 


9.60 
.06 


12.60 
22.50 

12.00 


50 
90 


Salt Y% st 




Milk 1 cup 


166 


Egg white 1 ... 


17 




Total 


12.12 


9.66 


47.10 


221 






Cocoa Blanc Mange: 

Cornstarch lyi tbs. (14 gms.). 
Sugar 1 y tbs 


i-5i 

7.92 
4.20 


2.02 

9.60 
.06 


14.40 

22.50 

2.63 

12.00 


58 
90 

34 


Cocoa 2 ts. (7 gms.) 


Salt Yt. st 


Milk 1 cup 


166 


Egg white, 1 


17 




Total 


i3-63 


11.68 


4973 


357 






Pineapple Blanc Mange: 

Cornstarch \}4 tbs. (14 gms.) . 
Sugar 1 }4 tbs 


7.92 
4.20 

.12 


9.60 
.06 

.21 


12.60 
22.50 

12.00 
10.92 


50 
90 


Salt y 2 st 


Milk 1 cup 


166 


Egg white 1 


17 


Grated pineapple (canned) 2 
tbs 


46 






Total 


12.24 


9.87 


58.02 


369 

















RECIPES 



131 



Recipes 



cornstarch, etc. — Continued 

Irish Moss Blanc Mange: 

Irish moss 1 \}i tbs 

Cold water l /> cup 

Sherry 2 tbs. (alcohol 15.95% 

4.78 gms.) 

Salt % st 

Milk yi cup 

Total 

EGG DISHES, CUSTARDS, ETC. 

Coddled Egg: 

Egg 1 

Milk y 2 cap 

Butter 1 t 

Salt y A t 

Pepper 

Total 

Omelet: 

Egg 1 

Salt y A t 

Pepper 

Milk 2 tbs 

Butter 1 tb 

Total 

Scrambled Egg: 

Egg 1 

Milk 2 tbs 

Butter it 

Salt X t 

Pepper 

Total 



7-74 



Protein 


Fat 


gms. 


gms. 


.03 




3.96 
3-99 


4.80 


4.80 


6.70 


5-25 


3-96 


4.80 


.05 


4-25 


10.71 


14-30 


6.70 


5-25 


.99 


1.20 


.15 


12.75 


7.84 


19.20 


6.70 


5-25 


•99 


1.20 


.05 


4-25 



10.70 



Carbo- 
hydrates 

gms. 



•53 

6.00 

6.53 



6.00 



6.00 



1.50 



1.50 



1.50 



1.50 



Calories 



36 

83 



119 



74 
83 
38 



195 



74 



21 
115 



210 



74 
21 

38 



133 



1 The chemical composition of Irish moss is obscure. Its nutritive 
value is thought to be negligible. See Food and Dietetics, Hutchison, 
p. 268, Wm. Wood & Co. 



132 



DIETARY COMPUTER 



Recipes 



egg dishes, etc. — Continued 

Hamburg Cream {Orange) 1 

Egg I 

Sugar ¥± tb 

Orange juice 2^ tbs 

Lemon juice 1 t 

Salt Y% st 

Total 

Hamburg Cream, Wine: 

Egg 1 

Sugar ^4 tb 

Sherry 2 tbs. (alcohol 15.95% 

4.78 gms.) 

Salt l / 8 st 

Total 

Custard, Baked: 

Milk, % cup 

Egg, 1 

Sugar, \]/2 tbs 

Salt, X A st 

Vanilla, yi t 

Nutmeg 

Total 

Custard, Baked, Caramel: 

Milk % cup 

Egg 1 

Sugar 2 tbs. (dissolved in water 

and browned) 

Water 1 tb 

Salt K st 

Vanilla % t 

Total 



Protein 


Fat 


Carbo- 
hydrates 


gms. 


gms. 


gms. 


6.70 


5-25 


11.25 
4-°5 


.... 




.1 


6.70 


5-25 


15.40 


6.70 


5-25 


11.25 


•03 




•53 


6.63 


5-25 


11.78 


5.28 


6.40 


8.00 


6.70 


5-25 


22.50 


11.98 


11.65 


30.50 


5.28 


6.40 


8.00 


6.70 


5-25 


30.00 


11.98 


11.65 


38. 00 









Calorics 



74 
45 
16 



135 



74 

35 

36 



155 



no 

74 
90 



274 



no 

74 

120 



304 



Liberal measure (120 gm.). 



RECIPES 



133 



Recipes 


Protein 
gms. 


Fat 
gms. 


Carbo- 
hydrates 

gms. 


Calories 


egg dishes, etc. — Continued 

Custard, Baked, Chocolate: 

Chocolate }4 square (X ounce) 
Milk ]/2 cup 


1-93 

3-96 
6.70 


7-30 
4.80 

5-25 


4-54 
6.00 

10.00 


91 
8-? 


Egg, 1 


74 
40 


Sugar 2 t 1 


Vanilla % t 


Salt yi st 








Total 


12-59 


J 7-35 


20.54 


288 






Custard, Baked, White: 

Egg white. 1 


4.20 
3-96 


.06 
4.80 


15.00 
6.00 


17 


Sugar 1 tb 


60 


Salt y^ st 




Milk % cup 


83 


Vanilla ^t... 






Total 


8.16 


4.86 


21.00 


160 






Custard, Boiled with Meringue 
(Floating Island): 
Egg volk. 1 


2.50 
3-96 


5-19 

4.80 


6.00 
15.00 


57 
83 
60 


Milk y£ cup 


Sugar 1 tbs 


Salt X st 




Almond extract }i t 








Total 


6.46 


9-99 


6.00 


200 






Meringue: 

Egg white. 1 


4.20 


.06 


20.00 
.20 


17 


Sugar powdered, 2 tbs. (20 gms.) 
Lemon juice 2 t 


80 


Salt y 2 st 








Total 


4.20 


.06 


20.20 


97 

















134 



DIETARY COMPUTER 



Recipes 



egg dishes, etc. — Continued 

Custard Souffle: 

Butter H tb 

Flour iK tb. (9.30 gms.).. . . 
Milk yi cup 

Egg 1 

Sugar i}i tbs 



Total , 



Omelet Souffli: 

Egg, yolk 1 

Egg, white 2 

Powdered sugar 3 tbs. (30 gms.) 

Lemon juice 2 tbs 

Salt, yi st 



Total 



FROZEN desserts 

Ice Cream, Caramel: 

Cream }4 cup 1 

Caramel i)4 tbs. (made b> 
cooking 2 tbs. sugar in I tb. 
water until the syrup is a 
golden brown) 

Vanilla l A t 



Salt 



Total. 



Ice Cream, Chocolate: 
Cream }4 cup 1 . 



Chocolate }i square ( l /i ounce). 

Boiling water 1 tb 

Sugar \y 2 tbs 

Vanilla % t 

Salt \i st 



Total 



Protein 



gms. 



.10 

1.23 
1.98 
6.70 



10.01 



2.50 
8.60 



II. 10 



3.00 



3.00 



3.00 

•97 



3-97 



Fat 



gms. 



9-51 

•13 

2-45 

5-25 



17-34 



5-19 
.12 



5-3i 



22.20 



22.20 



22.20 
3-65 



25-85 



Carbo- 
hydrates 

gms. 



6.76 
3.00 

18.30 



28.06 



30.00 
.60 



30.60 



540 



22.50 



27.90 



540 
2.27 

22.50 



30.17 



Calories 



86 

33 
42 
74 

73 

308 



57 

35 

120 

2 



214 



233 



90 



323 



233 
46 

90 



369 



1 Liberal measure (120 gm.). 



RECIPES 



135 



Recipes 



frozen desserts — Continued 

Ice Cream, Custard (3 servings): 

Cream X cup 1 

Egg 1 

Milk 1 cup 

Sugar 

Salt X st 

Almond extract yi> t. or other 
flavor 

Total 

Ice Cream, Peach: 

Cream X cup x 

Peaches, canned, mashed, }i 

cup 

Sugar 2 tbs 

Total 

Ice Cream, Strawberry: 

Cream yi cup 1 

Strawberries, fresh, mashed, 1 : . 

cup 

Sugar 2 tbs 

Salt y s st 

Total 

Ice Cream, Vanilla: 

Cream y£ cup x 

Sugar 1 X tbs 

Vanilla l / 2 t 

Salt H st 

Total 



Protein 



gms. 



3.00 
6.70 
7.92 



17.62 



3.00 
.42 



3--P 



3.00 
•45 



3-45 



3.00 



3.00 



Fat 



gms. 



22.20 

5-25 
9.60 



37-05 



22.20 
.06 



22.26 



22.20 

22.47 



22.20 



22.20 



Carbo- 
hydrates 

gms. 



5-40 

12.00 

45.00 



62.40 



5-40 

6.48 
30.00 



41. 



540 

3-33 
30.00 



38.73 



540 
22.50 



27.90 



Calories 



233 

74 

166 

180 



653 



233 

28 
120 

38i 



233 

18 
120 



371 



233 
90 



323 



1 Liberal measure (120 gm.). 



13^ 



DIETARY COMPUTER 



Recipes 


Protein 
gms. 


Fat 
gms. 


Carbo^ 
hydrates 

gms. 


Calories 


frozen desserts — Continued 

Ire, Lemon: 

\\ ater y£ cup 






60.00 
.90 




Suejar 4 tbs 


240 




4 






Total 






60.90 


244 






Ice, Orange: 






60.00 

12.96 

.30 




Sugar 4 tbs 


240 


Orange juice y4 cup 


5 2 




1 






Total 






73.26 


293 






ASousse, Strawberry (3 servings) : 
G ran. gelatin y? tb 


4-57 

.90 

5-75 

11.22 


•54 

42.55 

43.09 


60.00 

6.66 

io.35 


IS 


Cold water 2 tbs 




Boiling water 2 tbs 




f'u^ar 4 tbs 


240 


Strawberries, stewed, yi cup. . 
Cream 1 cup .... 


35 

447 






Total 


77.01 


740 






Sherbet, Grape Juice 1 (8 servings) : 
Gran, gelatin 1 tb 


9.14 
1.68 




224.00 

71.04 

.30 

51.84 

347.18 


37 


Cold water y* cup 








Sugar 1 cup .... ... 


'896 


Grape juice 2 cups 


291 


Lemon juice 4 tbs 


1 


Orange juice 3^ cup 


207 








Total 


10.82 


• 


1432 

















1 For mode of preparation see recipe contained in packages of 
Knox granulated gelatin. 



RECIPES 



137 



Recipes 



frozen desserts — Continued 

Sherbet, Lemon: 

Milk l /i cup 

Sugar 4 tbs 

Lemon juice 1 tb 

Lemon extract 1 drop 

Total 

FRUITS, SAUCES, AND WHIPS 

Apple Sauce: 

Apple, sliced, 1 (125 gms.) . . 

Water q. s. to cover 

Lemon juice 1 t 

Sugar 2 t 

Total 

Apple Sauce with Walnuts: 

Apple sauce (as above) , 

Walnuts, chopped, 3, average 
size (12 gms) 

Total 

Apple Whip: 

To apple sauce (as above) add 
white of egg, beaten until 
stiff, 1 

Total 



Protein 



gms. 



3-96 



3-96 



•50 



•5o 



•50 
1.99 



2.49 



•50 
6.70 



7.20 



Fat 



gms. 



4.I0 



4.80 



.62 



.62 



.62 

7.60 



8.22 



.62 

5.25 



5.87 



Carbo 
hydrates 

gms. 



6.00 

60.00 

•30 

66.30 



1775 

.10 
10.00 



Calories 



27-85 



27.85 
1-93 



29.78 



27.85 



27.85 



83 

240 

1 



324 



79 

40 
119 



119 

84 
203 



119 

74 



193 



138 



DIETARY COMPUTER 



Recipes 



fruits, etc. — Continued 

Prune Souffle: 

Stewed prunes reduced to pulp 

X A cup (105 gms.) 

White of egg 

Total 

Other stewed fruits can be 
substituted for the apple or 
prunes. The whips are not 
cooked, the souffles are baked. 

GELATIN DISHES 

Cream, Bavarian: 

Gran, gelatin 1 t 

Cold water 1 tb 

Warm milk x /a, cup 

Sugar yi tb 

Egg 1 • 

Cream (whip) % cup 1 

Flavor 

Total 

Spanish Cream: 

Gran, gelatin 1 t 

Cold water 1 tb 

Boiling water 3 tbs 

Milk, hot % cup 

Sugar 2 tbs 

Egg 1 

Salt yi st 

Flavor 

Total 



Protein 



gms. 



.94 
4.20 



5-H 



3.65 

1.98 

6.70 
1.50 



13-83 



3.65 

'5.28 
6.70 



I5-63 



Fat 



gms. 



.06 



.06 



2.40 

5.25 
11. 10 



18.75 



6.40 

5.25 

11.65 



Carbo- 
hydrates 

gms. 



19.84 



Calories 



19.84 



3.00 
7-5o 

2.70 



13.20 



8.00 
30.00 



38.00 



83 
17 

100 



15 

42 

30 

74 

117 



278 



15 



in 

120 

74 



320 



1 Liberal measure (60 gm.). 



RECIPES 



139 



Recipes 


Protein 
gms. 


Fat 
gms. 


Carbo- 
hydrates 

gms. 


Calories 


gelatin dishes — Continued 

Jelly Coffee (1 qt. 5 portions) : 
Gran, gelatin 2 tbs. (1 envelop 
Knox gel.) 


18.28 
.06 


.02 


160.00 
1.06 


73 


Cold water y* cup 




Strong coffee 2*4 cups 

Sugar 2<4 cup. , . . 


640 


Sherry wine yi cup (alcohol 
15-95% 9-57 gms.) 


72 


Total 


18.34 


.02 


161.06 


785 






Jelly, Coffee (1 portion): 

Gran, gelatin i t 


3-65 
.03 




30.00 

•53 

30-53 


15 


Cold water 1 tb 




Hot coffee y$ cup 




Sugar 2 tbs 


120 


Sherry wine 2 tbs. (alcohol 
1 S.QS% 4.78 gms.) 


36 






Total 


3-68 




171 






Jelly, Grape Juice: 

Gran, gelatin 1 t 


3-65 

•15 
.02 





6.66 
.26 


15 


Cold water 1 tb 




Boiling water 1 tb 




Grape juice ]4, cup 


27 


Sherry wine 1 tb. (alcohol 
15-95% 2-39 gms.) 


18 


Total 


3.82 




6.92 


60 






Jelly, Lemon: 

Gran, gelatin 1 t 


3-65 




30.00 
.60 


15 


Cold water 1 tb 




Boiling water ]/^ cup 




Sugar 2 tbs 


120 


Lemon juice 2 tbs 


2 






Total 


3.65 


30.60 


137 

















140 



DIETARY COMPUTER 



Recipes 


Protein 
gms. 


Fat 
gms. 


Carbo- 
hydrates 

gms. 


Calories 


gelatin dishes — Continued 
Jelly, Meat Broth: 

Cold water i tb 


3-67 

5.28 


.48 


I.32 


15 


Hot broth, well seasoned, Yi 


31 






8-93 


.48 


1.32 


46 




Jelly, Orange: 

Gran, gelatin I t 


3.65 




30.00 

4.86 

.20 


15 


Cold water i tb 


Boiling water i tb 




Sugar 2 tbs 


120 


Orange juice 3 tbs 


20 










Total 


3-65 




35-o6 


1 ss 






Jelly, Wine: 

Gran, gelatin 1 t •. . . . 


3.65 
.03 





30.00 

•53 

1.62 

.10 


IS 


Water cold 1 tb 




Water, boiling, 3 tbs 

Sugar 2 tbs 

Sherry 2 tbs. (alcohol 15.95% 
a. 78 ems.) 


120 

36 


Orange juice 1 tb 


6 


Lemon juice 1 t 








Total 


3.68 




32.25 


177 






Marshmallows 1 : 

Gran, gelatin 2 tbs 

Cold water }4 cup 

Sugar 2 cups made into syrup 
by boiling in water 1 cup. . . . 

Salt few grains 

Vanilla 1 t. or other flavor. . . 


18.28 


.02 


448.00 


73 
1792 


Total 


18.28 


.02 


448.00 


1865 


1 











1 This will make about 100 marshmallows of ordinary size. Fruit, 
juice, wine, coffee, etc., can be substituted for part of the hot water. 
Recipe will be found in book contained in packages of Knox gelatin. 



RECIPES 



141 



Recipes 



gelatin dishes — Continued 

Snow Pudding: 

Gran, gelatin 2 ts 

Cold water 3 tbs 

Boiling water yi cup 

Sugar 3 tbs. 

Lemon juice ij4 tbs 

Egg white 1 

Total 

Veal Loaf 1 (6 portions) : 
Gran, gelatin 2 tbs. ........ 

Cold water 1 cup 

Rich stock, hot, well seasoned, 

2 cups 

Lemon juice 2 tbs 

Onion, grated, x / 2 tb 

Celery, chopped, 4 tbs 

Veal, cooked, chopped, 16 

ounces 

Total 

Gruels 

A rrowroot: 

Arrowroot 2 ts. (8 gms.).. . 

Sugar 2 tbs 

Milk hot, 1 cup 

Salt few grains 

Sherry wine 1 tb. (alcohol 
15-95% 2.39 gms.) 

Total 



Protein 


Fat 




Carbo- 






hydrates 


gms. 


gms. 


gms. 


7-30 






45.00 


4.20 


.06 


45 


11.50 


.06 


4545 


18.28 


.02 




21.12 


1.92 


5.28 
.60 


.12 
.66 


.02 
.06 


•74 
1.98 


132.48 
172.66 


576 
7.78 




8.60 






7.80 
10.00 


7.92 


9.60 


12.00 


.01 




.27 


7-93 


9.60 


30.07 









Calories 



29 

180 

2 

17 



228 



73 



123 
2 

4 
11 

582 



795 



3i 

40 

166 



255 



1 Recipe will be found in book contained in packages of Knox 
gelatin. 



142 



DIETARY COMPUTER 



Recipes 


Protein 
gms. 


Fat 
gms. 


Carbo- 
hydrates 

gms. 


Calorics 


Gruels — Continued 

Barley Gruel: 

Barley flour 1 tb 


1-57 

•99 

7.92 


•33 
1.20 
9.60 


10.92 

I.50 

12.00 


53 

21 

166 


Cold milk 2 tbs 

Hot milk 1 cup 


Salt few grains 








Total 


10.48 


11. 13 


24.42 


240 




Cracker Gruel: 

Soda cracker crumbs 4 tbs 

Salt Vs t 


2.94 
7.92 


2-73 
9.60 


21.93 
12.00 


124 


Milk, scalded, 1 cup 


166 






Total 


10.86 


12.33 


33-93 


290 




Indian Meal Gruel (2 portions) : 
Flour 1 tb. (7.90 gms.).. . 


•99 
.92 

7.92 


.11 
.19 

9.60 


545 

7-54 

12.00 


27 
35 


Indian (corn) meal 1 tb. (10 
gms.) 


Salt Kt 


Cold water 2 tbs 




Boiling water lyi cups 

Milk 1 cup 


166 






Total 


9-83 


9.90 


24.99 


228 






Oatmeal Gruel (2 portions) : 

Rolled oats y+ cup (16 gms.)... 

Boiling water \}4 cup 

Salt }i t 


2.67 
3-96 


1. 11 

4.80 


10.59 
6.00 


63 


Milk yi cup 


83 




Total 


6.63 


5-91 


16.59 


146 















RECIPES 



143 



Recipes 


Protein 
gms. 


Fat 
gms. 


Carbo- 
hydrates 

gms. 


Calories 


junkets 

Caramel Junket: 
Junket tablet y+ 


7.92 


9.60 


30.00 
12.00 




Water, cold it 

Caramel made by cooking 

sugar 2 tbs. in water 2 tbs. 

until browned 


120 


Milk 1 cup 


166 


Vanilla y$ t 








Total 


7.92 


9.60 


42.00 


186 






Cocoa Junket: 

Cocoa 1 tb. (10 gms.) 


2.16 
7.92 

10.08 


2.88 
9.60 


376 
10.00 

12.00 


5° 


Sugar 2 ts 


40 


Water boiling, 2 tbs 




Milk 1 cup 


166 


Junket tablet ]/\ 




Cold water, 1 t 




Vanilla H t 








Total 


12.48 


25.76 


256 






Coffee Junket: 

Junket tablet yi 


7.92 


9.60 


12.00 
30.00 




Cold water it 




Boiled coffee 2 tbs 




Milk 1 cup 


166 


Sugar 2 tbs 


120 






Total 


7.92 


9.60 


42.00 


286 






Sherry Junket: 

Junket tablet Vi 


7.92 
.01 


9.60 


12.00 
22.50 

.27 




Cold wa.ter 1 t 




Milk 1 cup 


166 


Sugar \)/2. tb 


90 


Sherry 1 tb. (alcohol 15.95% 
2.^0 ems.) 


18 






Total 


793 


9.60 


3477 


274 

















144 



DIETARY COMPUTER 



RlXIPES 



OYSTERS AND CLAMS 

Clam Broth: 

Clams 6 (ioogms.) with liquid 

Cold water ^8 cup 

Milk I cup 

Butter y 2 tb 

Flour y 2 tb. (3.75 gms.) 

Salt 

Pepper 

Total 

Creamed Oysters on Toast: 

Oyster 6 (83 gms.) 

Flour 1 tb. (7.50 gms.) 

Salt y 2 st 

Butter 1 tb 

Milk y 2 cup 

Toast 3 x 1 ]/2 x yi inches (20 
gms.) 

Total 

Scjilloped Oysters: 

Oysters 8 average size (uc 

gms.) 

Bread crumbs y cup (30 gms.). 

Butter K tb. (melt) 

Cream 1 tb 

Oyster liquor 1 tb 

Pepper 

Salt X t 

Total 



Protein 


Fat 


Carbo- 
hydrates 


gms. 


gms. 


gms. 


6.50 


.40 


4.20 


7.92 


9.60 


12.00 


.07 


6-35 




•49 


•05 


2.72 


14.98 


16.40 


18.92 


4.98 


1.07 


2.73 


•99 


.11 


545 


•15 


12.70 




3.96 


4.80 


6.00 


2.30 


•32 


12.24 


12.38 


19.00 


26.42 


6.60 


1-43 


3.85 


2.70 


•39 


16.47 


.12 


9-5i 




•38 


2.77 


.68 


neghg 


ible 





9.80 


14.10 


21.00 









Calories 



46 

166 
57 
13 



282 



40 

27 

115 

83 

61 
326 



55 
80 
86 
29 



250 



RECIPES 



145 



Recipes 


Protein 
gms. 


Fat 
gms. 


Carbo- 
hydrates 

gms. 


Calories 


oysters and clams — Continued 

Oyster Stew: 

Oysters with liquid }4 cup (6 
Milk yi, cup 


5-14 

5.28 

.07 


•99 
6.40 

6-35 


3-07 
8.00 


42 
III 


Water 1 tb 




Butter x /t tb 


57 


Salt yi st 




Pepper 








Total 


10.49 


13-74 


11.07 


210 






POTATOES 

Potato baked (130 gms.) 


377 


.20 


32.07 


J 45 






Potato Creamed (1): 

Potato 1, small, boiled (125 
ems.) 


3.12 

2.64 

•33 

.10 


.12 

3.20 

.04 

8.50 


26.12 
4.00 
1.82 


118 


Milk }/& cup 


55 


Flour 1 t. (2.50 gms.) 

Salt yi st 


9 


Pepper 




Butter 2 t 


77 






Total 


6.19 


11.86 


31-94 


2 59 






Potato Creamed (2): 

Potato 1, small, boiled, cut in 
cubes (125 gms.) 


3.12 

1.98 

.07 


.12 
2.40 
6-35 


26.12 
3.00 


118 


Milk yi cup 


41 

57 


Butter y 2 tb 


Salt >< st 


Peooer 








To Total 


5-17 


8.87 


29.12 


216 

















10 



146 



DIETARY COMPUTER 



Recipes 



potatoes — Continued 



Potato, Mashed: 

Potato 1, boiled, mashed (125 

gms.) 

Butter 1 t 

Salt few grains 

Pepper 

Milk hot, 2 ts 

Total 

Potato, Scalloped: 

Potato 1, small, raw, sliced, 

(120 gms.) 

Milk y 2 cup 

Flour 1 tb. (7.50 gms.) 

Salt y 2 st 

Bread crumbs 4 tbs 

Butter 1 tb 

Total 

rice 

Rice Pudding (3 portions) : 

Rice, boiled, 1 cup (144 gms.). 

Milk, scalded, 1 cup 

Butter y 2 tb 

Egg 1 

Sugar 2 tbs 

Salt K st 

Raisins seeded, 6 tbs 

Total 



Protein 


Fat 


Carbo- 
hydrates 


gms. 


gms. 


gms. 


3.12 


.12 


26.12 


•05 


4-25 




.24 


.30 


•37 


3-41 


4.67 


26.49 


2.64 


.12 


22.08 


3-96 


4.80 


6.00 


•99 


.11 


5-45 


1-35 


.19 


8.23 


•15 


12.70 




9.09 


17.92 


41.76 


4-03 


.14 


35-13 


7.92 


9.60 


12.00 


.07 


6-35 




6.70 


5-25 


30.00 


1.56 


1.98 


45.66 


20.28 


23.32 


122.79 









Calories 



118 
38 



161 



100 
83 

27 

40 
115 



365 



158 
166 

57 

74 

120 

206 



RECIPES 



147 



Recipes 


Protein 
gms. 


Fat 

gms. 


Carbo- 
hydrates 

gms. 


Calories 


SALAD DRESSINGS 

Boiled Dressing (2 servings) : 
Salt 1 t 


6.70 

3.96 

•30 


5-25 
4.80 

25.50 


30.00 




Cayenne speck 




Mustard }^t 




Sugar 2 tbs 


120 


Egg 1 


74 


Milk yi cup 


83 


Butter 2 tbs 


231 


Vinegar ]/^ cup 








Total 


10.96 


35-55 


30.00 


508 






Cream Dressing (about 15 servings) 
Butter ]/2 cup 


1.20 
1.99 

7.92 
13.40 


102.00 

.22 

9.60 
10.50 


10.90 

112.00 
12.00 


923 


Flour 2 tbs 


54 


Mustard 1 t 




Salt it 




Sugar yi cup 


448 


Milk scalded, 1 cup 


166 


Eggs 2 


148 


Vinegar ^ cup 








Total 


24.51 


122.32 


122.90 


1739 






French Dressing: 
Vinegar 1 tb 




23.80 






Olive oil 2 tbs. (23 gm.) ...... 

Salt % t 


207 


Pepper J^ st 








Total 




23.80 




207 













148 



DIETARY COMPUTER 



Recipes 


Protein 
gms. 


Fat 
gms. 


Carbo- 
hydrates 

gms. 


Calories 


salad dressings — Continued 

Mayonnaise (about 10 servings): 
Sugar 1 t 


2.50 




5.00 

•30 
5-30 


20 


Salt yi t 


5 
160 


19 

00 




Cayenne, speck 




Mustard ]/2 t 




Egg volk 1 


57 
1440 


Oil ?/4 cup 


Vinegar 1 tb 


Lemon juice 1 tb 


1 










Total 


2.50 


165.19 


1518 




SAUCES 

Cocoa Sauce for Ice Cream: 
Water Y\ cup 


1.94 


2.60 


5.85 

112.00 
3-39 


23 


Sugar ]/2 cup 


448 
45 


Cocoa 1 tb. (9 gms.) 

Vanilla % t 






Total 


I.94 


2.60 


121.24 


5i6 


Hard or Stirred Sauce: 

Butter y 2 tb 


.07 


6-35 


20.00 


57 
80 


Sugar, powdered, 2 tbs 

Vanilla, few drops 






Total 


.07 


6.35 


20.00 


137 




Hollandaise: 

Egg volk 1 


2.50 
.60 


5.19 
51.00 




57 
461 


Butter 4 tbs 


Salt y 8 1 


Pepper 




Vinegar % tb 




Water boiling, 3 tbs 








Total 


3.10 


56.19 




5i8 















RECIPES 



149 



Recipes 


Protein 
gms. 


Fat 
ms. 


Carbo- 
hydrates 

gms. 


Calories 


sauces — Continued 

White Sauce: 

Butter y 2 tb 

Flour ]/ 2 tb 

Salt yi ts 

Pepper 

Milk K cup 


.07 
49 

3-96 
4-52 


6-35 
•05 

4.80 


2.72 
6.00 


57 
13 

' 83 


Total 


11.20 


8.72 


153 






Wine Sauce: 

Cornstarch J4 t. (1.75 gms.). .. 
Sugar 1 t 

Boiling water 5 tbs 

Sherry 1 tb. (alcohol 15.95% 
2.^0 pms.) 


.01 




1-57 
5.00 

.27 


6 

20 

18 






Total 


.01 




6.84 


44 






CREAM SOUPS 1 

Corn: 

Onion small piece (this is re- 
moved) 


1.68 

3-96 

•49 
.07 


.72 

4.80 

.05 

6-37 


11.40 

6.00 
2.72 


59 


Pepper 





Milk /4 cup 


83 


Flour % tb. (3.75 gms.) 

Butter y tb 


13 

58 






Total 


6.20 


II.94 


20.12 


213 

















1 Estimates of canned vegetables have been used in computing 
these soups. 



15° 



DIETARY COMPUTER 



Recipes 



cream soups — Continued 

Cream of Pea Soup: 

Peas x /i cup 

Salt, few grains , 

Pepper 

Sugar }i t , 

Water % t 

Butter i t 

Flour i t. (2.50 gms.) 

Milk y* cup 

Total 

Cream of Potato Soup: 

Potatoes, mashed, y cup. 

Milk y cup 

Flour ]/ 2 tb. (3.75 gms.).. . 

Butter y 2 tb 

Salt y t 

Celery salt 

Pepper 

Total 

Cream of Tomato Soup: 

Tomatoes y cup 

Soda Y% st 

Salt %X 

Pepper 

Flour 1 tb. (7.50 gms.) — 

Butter 1 tb 

Milk 1 cup 

Total 



Protein 
gms. 


Fat 
gms. 


Carbo- 
hydrates 

gms. 


2.16 

•05 

•33 

3-96 


.12 

4-25 

•03 

4.80 


5.88 

1. 00 

i. 8 1 
6.00 


6.50 


9.20 


14.69 


1.50 

5-94 

•49 

.07 


.06 
7.10 

•05 
6-35 


12.54 
9.00 
2.72 


8.00 


13.66 


24.26 


1.44 

•99 

•15 

7.92 


.24 

.11 

12.75 
9.60 


4.80 

5-45 
12.00 


10.50 


22.70 


22.25 









Calories 



33 



38 

9 

83 



167 



57 

125 

13 

57 



252 



27 



27 

115 
166 



335 



RECIPES 



151 



Recipes 



tapioca 
Tapioca and Apple: 

Minute tapioca 2 tbs 

Sugar 2 tbs 

Salt V 8 st 

Water boiling, 1 cup 

Apple sliced 1 (150 gms.).. . . 
Nutmeg 

Total 

Tapioca Cream (2 servings): 

Minute tapioca 1% tbs 

Salt Kst 

Sugar 1 % tbs 

Milk scalded, 1 cup 

Egg 1 

Almond or vanilla extract }it 

Total 



Protein 


Fat 


Carbo- 
hydrates 


gms. 


gms. 


gms. 


.12 


•03 


26.40 
30.00 


.60 


•75 


21.30 


.72 


.78 


7770 


.09 


.01 


19.80 


7.92 
6.70 


9.60 
5-25 


22.50 
12.00 


14.71 


14.86 


54-30 









Calories 



106 
120 



94 



320 

80 

90 
166 

74 
410 



RECIPES FOR DIABETIC PATIENTS 



Gluten Biscuit (4 biscuits) : 

Gluten flour 1 cup (120 gms.).. 

Baking powder 2 ts. x 

Salt 1 st 

Butter 1 tbs 

Milk li cup 

Water enough to make a very 
soft dough (the amount re- 
quired varies with different 
flours) 2 

Total 



55-56 


1.32 


51.48 


•15 


12.70 




1.98 


2.40 


3.00 


57.69 


16.42 


54-48 









440 



115 

42 



597 



1 The majority of baking powders contain starch, therefore, 
when cooking for diabetic patients, it is well to prepare the baking 
powder as it is needed or in small quantities at a time. This is 
done by combining one part bicarbonate of soda and two parts cream 
of tartar. 2 See footnote (2) on page 152. 



152 



DIETARY COMPUTER 



Recipes 



Bran and Gluten Biscuit (4 bis- 
cuits) : 

Wheat bran ]A cup (25 gms.).. 
Gluten flour yi cup (60 gms.).. 

Salt, Kst 

Baking powder ' 2 ts 

Butter 1 tbs 

Milk yi cup 

Water enough to make a soft 
dough 2 

Total 

Gluten Muffins (4 muffins) : 

Gluten flour 1 cup (120 gms.).. 

Baking powder 2 ts 1 

Salt 1 st 

Milk % cup 

Egg 1 

Water enough to make a thick 
batter 3 

Total 



Protein 



gms. 



8.50 
27.78 



•15 
1.98 



38.41 



55-56 



1.98 
6.70 



64.24 



Fat 



gms. 



2.62 
.66 



12.70 
2.40 



18.38 



1.32 



2.40 
5-25 



8.97 



Carbo- 
hydrates 

gms. 



29.50 
2574 



3.00 



58.24 



51.48 
3.00 



5448 



Calories 



176 
220 



115 
42 



553 



440 



42 
74 



556 



1 The majority of baking powders contain starch, therefore, 
when cooking for diabetic patients, it is well to prepare the baking 
powder as it is needed or in small quantities at a time. This is 
done by combining one part bicarbonate of soda and two parts cream 
of tartar. 

2 Method of combining ingredients: Mix and sift the dry in- 
gredients, rub in the butter. Add the milk and water. Separate the 
dough into biscuit and drop these from the spoon into a buttered 
pan. Bake quickly, twelve to fifteen minutes. 

Soy bean flour or soja bean meal can be substituted for the 
gluten flour. For analysis of these, see Table XVI or XVII. 

J Mix and sift the dry ingredients. Beat the egg well and the 
milk. Add these and the water to the dry ingredients. Beat 
thoroughly. Turn into hot buttered gem tins and bake, in a hot 
oven, about 20 minutes. 



RECIPES 



153 



Recipes 



Cheese and Bread Pudding (2 
portions) : 

Stale gluten bread crumbs 1 

cup (60 gms.) 

Milk, hot, 1 cup 

Eggs 2 ^ 

Cheese grated, }4 cup 

Salt yi st 

Cayenne pepper speck. x 

Total 



Barker's Gluten Food Biscuit 2 
(6 biscuits) : 

Barker's gluten food 4 tbs. 

(scant) (30 gms.) 

Olive oil % tb. (6 gms.) 

Water 6 tbs 

Egg 1 

Salt K" st 

Baking powder ^2 t 3 

Total < 



Protein 


Fat 


Carbo- 
hydrates 


gms. 


gms. 


gms. 


5.58 


.84 


29.88 


7.92 


9.60 


12.00 


13.40 


10.50 




34-56 


43.08 


.36 


61.46 


64.02 


42.24 


26.07 


•15 
6.00 


1.38 


6.70 


5.25 




32.77 


11.40 


1.38 









Calorics 



149 
166 
148 

527 



990 



in 

54 

74 



239 



1 Soak the bread in the milk for about x / 2 hour. Beat the eggs and 
add them and the salt and pepper to the bread. Beat the mixture 
thoroughly and then pour it into a hot buttered dish. Bake for 
about ]/2 hour in a hot oven. Serve at once. 

The estimate for the flour in these recipes is based upon the 
analysis for Farwell and Rhines gluten flour, page 98. 

2 See page 

3 See footnote 1, page 152. 

4 Mix the food and oil thoroughly and let the mixture stand 2 or 
3 hours. Then add the water, only stirring the batter sufficiently 
to combine the ingredients. Add the salt to the egg and beat it 
until light. Add the egg to the mixture and then beat in the baking 
powder. Turn the batter into well-buttered gem tins and bake in 
a slow oven. 



154 



DIETARY COMPUTER 



Recipes 



Gluten Food and Almond Muffins 

(about 12 muffins): 
California almonds I cup (140 

gms.) 

Barker's gluten food 6 tbs. 

(scant. 45 gms.) 

Salt }4 t 

Eggs 4 

Water 1 cup 

Total 1 

Peanut Cookies 3 : 

Butter 1 tbs 

Lard 1 tbs. (11.50 gms.) 

Egg 1 

Gluten flour l>i cup (60 gms.) . . 

Baking powder 1 ts. 3 

Milk about 2 tbs. 4 

Salt y z ts 

Chopped peanuts }4 cup (52 

gm^O 

Vanilla extract }4 ts 

Sweeten with saccharins if de- 
sired 

Total 



Protein 


Fat 


Carbo- 
hydrates 


gms. 


gms. 


gms. 


29.40 


76.86 


24.22 


39.10 


.22 


2.07 


26.80 


21.00 




95-3Q 


98.08 


26.29 


.15 

6.70 
27.78 


12.70 
11.50 

5-25 
.66 


2574 


•99 


1.20 


1.50 


13-41 


20.07 


12.68 


49-03 


51.38 


39-92 



Calories 



906 
167 
296 

1369 



115 
103 

74 
220 

21 



285 



818 



1 Soak the almonds in boiling water to remove the skins. Dry 
and then grate the almonds. Mix them with the gluten food. Add 
the salt to the whites of the eggs and beat them until light, beat 
the yolks and add them to the whites. Combine the eggs and water 
and beat until well mixed. Add the nut and gluten mixtures. 
Let the batter stand for about fifteen or twenty minutes — until most 
of the liquid has been absorbed, — stirring occasionally. Turn it 
into gem pans and bake thirty or forty minutes. 

3 Cream the butter (and, for the cookies, the lard) add the sugar 
and, after it is well beaten, the egg. Sift the baking powder and 
flour together and add the chopped peanuts. Add this and the 
milk alternately to the first mixture. Bake the muffins in gem pans. 
Drop the cookies from spoon into unbuttered pan. 

3 See footnote 1, page 152. <See footnote 2, page 155. 

s See footnote 4, page 155. 



RECIPES 



155 



Recipes 



Peanut Muffins 1 (about 10): 

Butter X cup 

Egg 1 

Milk about K cup 2 

Peanuts, chopped, yi cup (52 

gms.) 

Gluten flour 1 yi cup 

Baking powder 2^ ts. 3 

Salt % ts.,or if desired omit salt 

and sweeten with saccharin 4 

Total 



Protein 


Fat 


Carbo- 
hydrates 


gms. 


gms. 


gms. 


.60 


51.00 




6.70 


5-25 




7.92 


9.60 


12.00 


I34I 


20.07 


12.68 


83-34 


1.98 


77.22 


111.97 


87.90 


101.90 



Calories 



461 

74 
166 

285 
660 



1646 



1 See footnote 2, page 154. 

2 A little more or less milk may be necessary. Gluten flours 
vary considerably in the amount of liquid that they require. 

3 See footnote 1, page 152. 

4 Saccharin does not contain protein, etc., and has no caloric 
value. 



156 DIETARY COMPUTER 

Breads, etc., Prepared with Lister's Diabetic (Casein) Flour 1 



Recipes 


Protein 
gms. 


Fat 
gms. 


Carbo- 
hydrates 
gms. 


Calories 


bread 2 

Diabetic flour i box (2 oz.) 

vSalt to suit taste 


39.66 


0. 38 
15.7.S 




162 


Eggs 3 


20.10 


222 


Total 


5976 


16.13 




384 




Cookies 2 

Diabetic flour 1 box (2 oz.) 

Es*ir 1 


39.66 
6.70 
1.25 

45 


0.38 

5-25 
22.80 

38.10 


1. 71 


162 

74 
217 

345 


Cream (40% fat) 3 tbs 


Butter 3 tbs. (The same quantity 
of lard or crisco may be substi- 


Total 


4S.06 


66.53 


1. 71 


798 


MUFFINS 2 

Diabetic flour 1 box (2 oz.) 

Egg 1 


39.66 
6.70 
1.25 

.30 


0.38 

5-25 
22.80 

25.40 


1. 71 


162 

74 
217 

230 


Cream (40% fat) 3 tbs 


Butter 2 tbs. (other fat may be 


Total 


47.91 


53.83 


1. 71 


683 















1 Analysis of flour made by Edward F. Keefe, Chemist, N. Y. 
State Dept. of Agriculture. 



Constituents 

Moisture 

Ash 

Fat 

Protein 

Starch 

Sugar 

Leavening. . . . 



% 

10.66 
1.63 
0.67 

69.95 



17.09 



gms. in each 2 oz. box 

6.05 

0-93 

0.38 

39-66 

9.69 



2 Directions for combining the ingredients will be found in each 
package of flour. 

The flour can be purchased from Lister Bros., no West 40th 
Street, New York. It is said to be made from the casein of milk 
,1 id not to contain cereal of any kind. 



157 



15« 



159 



i6o 



i6i 



1 62 



163 



1 64 



INDEX 



Aged, food requirements for the, 

3 
Alcohol, fuel value of, 10 

amount of, in liquors, 
wines, etc., 88, 93-96 
Almond biscuit, 98, 100, 106 
butter, 104, 107 
meal, 98, 106 
muffins, 154 
shortbread, 98, 100, 106 
Almonds, 61, 75, 91 
Anisette, 93 
Apple pie, 48, 72, 89 
sauce, 137 
whip, 137 
Apples, canned, 60 
crab, 60 
dried, 59, 91 
fresh, 56, 74, 90 
Apricots, canned, 60, 75 
dried, 59 
fresh, 57 
Arrowroot, 49, 141 
Artichokes, canned, 53, 74, 90 

fresh, 50 
Asparagus, canned, 53, 74, 90 
cooked, 54, 73, 89 
fresh, 50 
Atwater's estimate of food 
requirements, 1, 2, 3 



B 



Bacon, cooked, 69, 85 

uncooked, 27 
Baking powder, 62, 151 

biscuit, 127 
Bananas, yellow, 57, 74, 90 
Barley, 40, 87 



Beans, baked, canned, 53, 90 
butter, fresh, 50 
dried, 50 
haricot, canned, 53 

cooked, 54, 89 
Lima, canned, 53, 74, 90 

dried, 50 
soy, fresh, 50 
string, canned, 53, 90 

cooked, 54, 73, 89 
fresh, 50 
wax, canned, 53 
Beef, canned, 21, 67, 85 
cooked, 20, 67, 85 
corned, 22, 67, 85 
dried, 23, 67, 85 
juice, 39, 75, 87 
pickled, 22 
uncooked, 23, 24 
Beets, cooked, 54, 89 

fresh, 50 
Benedictine, 93 
Biscuit, baking powder, 127 
bran, 127 

for diabetics, 101, 102, 
106, 107, 151, 152 
Blackberries, canned, 60 

fresh, 57, 90 
Blackberry brandy, 94 
Blanc mange, 130 
Blueberries, canned, 60 
Bran, wheat, 42 

muffins, 127, 152 
Brandy, 94 

Bread puddings, 128, 129 
Breads, 44, 45, 71, 88 

for diabetics, ioi, 102, 
106, 107 
Breakfast foods, 41, 43, 71, 87 
for diabetics, 
103, 107 



165 



1 66 



INDEX 



Brussels sprouts, canned, 53, 90 

fresh, 51 
Buckwheat flour, 40, 87 
Buns, 45, 71, 88 
Burgundy, 95 
Butter, 37, 70, 86 
Buttermilk, 37, 70, 86 



Cabbage, cooked, 54, 89 

fresh, 51 
Cabernet, 95 
Cake, 47, J2, 128 
Calcium, foods relatively rich 

in, 17 
Capon, 86 
Carbohydrate equivalents, 108- 

121 
Carbohydrates, foods rich in, 14 
fuel value of, 10 
Carrots, cooked, 54, 73, 89 

fresh, 51 
Casein breads, etc., 156 
Casoid rusks, 10 1, 106 
Catawba, 95 
Catsup, 56 
Cauliflower, cooked, 54, 73, 90 

fresh, 51 
Celery, cooked, 54, 73, 90 

fresh, 51, 73, 90 
Ceraline, 41 
Cereal coffee, 63 
Cereals, 41-43, 71, 87 
Champagne, 94 
Chartreuse, 93 
Cheese, 37, 38, 70, 86 
Cherries, canned, 60, 91 

fresh, 57, 90 

jelly, 60 
Chicken, canned, 29 

fricassee, 29, 86 

roast, 67, 86 

uncooked, 30 
Children, food requirements for, 

4, 11 
Chocolate, 62, 89, 126 
Citron, 59 
Clam broth, 144 
Clams, 35 
Claret, 95 
Cocoa, 62, 89, 125 



Cookies, 47, 48, 89 

for diabetics, 103, 107, 
156 
Corn, canned, 53, 54, 90 
fresh, 51 
flour, 41 
Corn meal, 41, 71 

gems, 127 
gruel, 142 
Cornstarch, 49, 89 

blanc mange, 130 
Crabs, 35 

Crackers, 46, 72, 88 
Cranberries, 57, 90 
Cream, average, 38, 58, 86 
evaporated, 39, 87 
thick, 86 
Cream, Bavarian, 138 
Hamburg, 132 
Creams, ice, 134, 135 
Spanish, 138 
Creme de Menthe, 93 
Cucumbers, 51, 73 
Curacao, 93 
Currants, dried, 59, 91 

fresh, 57 
Custard pie, 48, 72, 89 

souffle, 138 
Custards, 132-134 



D 



Dates, dried, 59, 75, 91 
Diabetics, foods used for, 97- 
107, 151-156 

E 

Eggs, 36, 37, 70, 86 
coddled, 131 
lemonade, 126 
nog, 126 
omelet, 131 
orangeade, 126 
plant, 57 
scrambled, 131 
weight of, 124 



Farina, 41, 43, 87 
Fats, foods rich in, 15 



INDEX 



167 



Figs, dried, 59, 91 
fresh, 57,-90 
stewed, 60 
Fish, canned, 32 

cooked, 31, 32, 69, 86 
preserved, 32 
uncooked, 33-35 
Flour, barley, 40 

buckwheat, 40, 87 
corn, 41 

cotton seed, 98, 106 
entire wheat, 42, 87 
gluten, 42, 87, 98, 99 
Graham, 42, 88 
protosoy, 98, 106 
rice, 42, 87 
rye, 42 

soja bean, 98, 106 
soy bean, 50 
wheat, 42, 88 
Food requirements under differ- 
ent conditions, 1-5 
Foods having a high fuel value 
in proportion to their bulk, 1 5 
Force, 43, 7 1, 87 
Frogs' legs, 36 
Fruit, 56-61, 74-75, 90-91 

juices, 58, 59, 91 
Fuel value of food elements, 
8-10 



Game, 30 

Gautier's estimate of food re- 
quirements, 2, 3 
Gelatin, 39, 87 

desserts, 1 38-1 41 

weight of, 124 
Gin, 94 

Glidine, 99, 106 
Gluten, biscuit, 143 

breads, 44, 88, 100, 102, 
106, 107 

flours, 42, 87, 98, 99 

foods, 97, 98, 99, 100 

meal, 98, 106 

muffins, 152, 154 
Glutens, 43, 87 
Goose, 30 
Grape, butter, 60 
juice, 58, 91 



Grape-nuts, 43, 71, 87 
Grapes, dried, 57 

fresh, 57, 90 
Greens, beets, 51 

dandelions, 51 
Groats, 41 
Gruels, 141-142 

H 

Ham, 28, 69, 85 
Hominy, 41, 71, 87 
Honey, 39 
Horse-radish, 56 
Huckleberries, 57, 90 



Infant foods, 65, 66 
Irish moss, 131 

blanc mange, 131 
Iron, foods relatively rich in, 17 
Isinglass, 39 



Junkets, 143 



K 



Kidney, beef, 24 
Kohl-rabi, fresh, 51 
Koumiss, 38 
Kiimmel, 93 



Lactose, 49, 72, 89 

Lady fingers, 47, 72 

Lamb, cooked, 25, 68, 85 
uncooked, 25-26 

Lard, 40 

Leeks, 51 

Lemon ice, 136 

juice, 58, 91 
pie, 48, 72, 89 

Lemons, 57, 90 

Lentils, dried, 51 

Lettuce, 51, 74 

Liver, beef, 24 

Lobster, 35, 36, 86 



1 68 



INDEX 



M 



Macaroni, 43, 88 
Macaroons, 47, 72 
Marmalade, 61 , 91 
Marshmallows, 140 
Matzoon, 38 
Marrow, beef, 24 
Menus, examples of, 12, 13 
Milk, casein or eiweissmilch, 39 

condensed, 39, 87 

cow's, 39, 70, 87 

goat's, 66 

human, 65 
Mincemeat, 63 

pies, 48, 89 
Molasses, 50 
Mousse, strawberry, 136 
Muscatel, 96 
Mushrooms, 51 
Muskmelon, 57, 90 
Mussels, 36 

Mutton, cooked, 26, 68, 85 
uncooked, 26 



N 



Nectarines, 57, 90 

Noodles, 43 

Nut preparations for diabetics, 

103, 104, 107 
Nuts, 61, 62, 75, 91 

O 

Oatmeal, 41, 71, 87 

gruel, 41, 142 
water, 41 
Oats, rolled, 42, 71, 87 
Okra, 52 

Oleomargarine, 40, 87 
Olive oil, 63 
Olives, green, 56 

ripe, 56 
Omelet, 131 

souffle, 138 
Onions, cooked, 55, 82 

fresh, 52 
Orange ice, 136 

juice, 59, 91 
Oranges, 57, 74, 91 



Oysters, creamed, 144 

raw, 35, 36, 69, 86 
scalloped, 144 
stewed, 145 



Parsnips, cooked, 55, 90 

fresh, 52 
Peaches, canned, 61, 75, 91 

fresh, 57, 91 
Peanut, butter, 103, 107 
cookies, 154 
muffins, 155 
Pears, canned, 61, 75, 91 
dried, 59, 91 
fresh, 58, 74, 91 
Peas, cooked, 55, 73, 90 
dried, 52 
green, canned, 53, 74, 90 

fresh, 52 
sugar, 52 
Persimmons, 58 
Pickles, 56 
Pies, 48, 72, 89 
Pigeon, 30 
Pigs' feet, 27 
Pineapple, canned, 61, 91 

fresh, 58, 91 
Plasmon, 99, 106 
Playfair's estimate of food re- 
quirements, 2Tf 
Plover, 30 
Plums, 58, 91 
Pop corn, 40 
Pork, cooked, 26, 69, 85 
salted, 27 
uncooked, 27 
Port, 88 
Potatoes, baked, 145 

boiled, 55, 73, 90 
chips, 55, 73, 90 
creamed, 145 
evaporated, 52 
mashed, 146 
scalloped, 146 
sweet, canned, 53 

cooked, 55, 73, 

90 
uncooked, 52 
uncooked, 52 



INDEX 



169 



Poultry, canned, 29 

cooked, 29, 69, 86 
uncooked, 30 
Protein, food rich in, 14 
fuel value of, 10 
Proto puffs, 10 1, 107 
Prunes, dried, 60, 91 
fresh, 58 
stewed, 61 
souffle\ 138 
Pudding, bread, 128, 129 

Indian meal, 49, 89 
rice custard, 49, 89, 146 
snow, 141 

tapioca, 49, 89, 151 
Pumpkins, canned, 54, 90 

fresh, 52 
Purins, food containing rela- 
tively, 

large amounts of, 15, 16 
foods free from, 16 



Quail, 30 



Q 



R 



Radishes, 52, 74 
Raisins, 60, 75, 91 
Raspberries, black, 58 

_ red, 58, 91 
Raspberry juice, 59, 91 
Ration, divisioning of day's, 10, 

11 
Recipes, 125-164 
Rhubarb, fresh, 52 
Rice, 42, 71, 87 

flaked, 42, 87 

flour, 42, 87 

pudding, 146 
Rolls, 46, 71, 88 
Rubner's estimate of food re- 
quirements, 2, 3, 9 
Rum, 94 
Rusks, 45, 88 

casoid, 10 1, 106 
Rye flour, 42, 87 



Sago, 49 

Salad dressings, 147-148 

Salsify, cooked, 55, 73, 90 



Sanatogen, 99, 106 
Sauce, cocoa, 148 

hard, 148 

Hollandaise, 148 

white, 149 

wine, 149 
Sauerkraut, 52 
Sausages, 28, 29, 85 
Sauterne, 95 
Scallops, 36 
Sherbets, 136, 137 
Sherry, 87 

Shredded wheat, 43, 71, 87 
Shrimps, 35 
Snow pudding, 141 
Soja bean meal, 99, 106 
Souffles, 134, 138 
Soups, 63-64, 75-76 

recipes for, 149-150 
Spaghetti, 44, 88 
Spinach, cooked, 55, 7s> 9° 

fresh, 52 
Sponge cake, 128 
Squab, 30 
Squash, canned, 54, 90 

fresh, 52 
Strawberries, fresh, 58, 91 

stewed, 61 
Succotash, canned, 54, 74, 90 
Suet, beef, 24 
Sugars, 49, 72, 89 
Sweetbread, beef, 24, 85 
Syrup, maple, 50, 89 



Tapioca, 49, 89 

Terrapin, 36 

Tipo, 95 

Toast, 45, 71, 88 
cream, 122 

Tomatoes, canned, 54, 90 
cooked, 55, 90 
fresh, 52, 74 
preserved, 61 

Tongue, 21, 22, 24, 67, 85 

Tripe, 23 

Turkey, roast, 29, 67, 86 
uncooked, 30 

Turnips, cooked, 56, 90 
uncooked, 52 

Turtle, 36 



170 



INDEX 



v 



Van Norden's estimate of food 
requirements, 3 

Veal, cooked, 24, 25, 68, 85 
loaf, 141 
uncooked, 25 

Vegetable marrow, 90 

Vegetables, 50-56, 73, 74, 89- 
90 

Vermicelli, 44, 88 

Voit's estimate of food require- 
ments, 2, 3 

W 

Watermelon, 58, 91 

Weights and measures, 122-125 



average, of children at 

different ages, 8 
average, of men, 6 
average, of women, 7 
Wheat, cracked, 43, 71, 87 
flaked, 43, 87 
flours, 42, 87 
germs, 43, 87 
muffins, 127 
shredded, 43, 71, 87 
Whey, 39, 70, 87 
Whiskey, 94 
Whortleberries, 58 
Wines, 94-96 



Yeast, 63 



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Physics and Chemistry 

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